Almond Triangles (Trigona)

• 3 cups ground blanched almonds
• 2 cups sugar
• 1 cup water
• 3 tablespoons rose water or 1 tablespoon vanilla extract
• 1 tablespoon lemon juice
• Pastry
• 1 lb phyllo pastry
• 1 1/2 cups unsalted butter, melted, for brushing phyllo
• confectioners' sugar, for topping

1. Preheat oven to 350u0b0.
2. Combine almonds, sugar, water, rose water OR vanilla extract, and lemon juice in saucepan.
3. Cook over low heat, stirring constantly, until mixture becomes thick and pasty.
4. Cut phyllo sheets into thirds.
5. Cover two-thirds with PLASTIC WRAP so it doesn't dry out.
6. Lay strip in vertical position, brush with some melted butter, at bottom of strip add 1 teaspoon filling, bring the left side over so that you have a triangle, but keeping on going by bringing the right bottom tip up, keep going up repeating the triangles.
7. Brush triangles with butter and place on an UNGREASED baking sheet, seam side down.
8. Bake for 30 minutes, or until golden not brown or they are over baked.
9. Remove from sheet to cool.
10. When slightly cool, sprinkle with confectioners' sugar.
11. NOTE: Triangles can be frozen, unbaked. When ready to use, place unthawed in a preheated 350u0b0 oven. Bake for 45 minutes, or until golden.

ground blanched almonds, sugar, water, water, lemon juice, pastry, phyllo pastry, unsalted butter, confectioners

Taken from www.food.com/recipe/almond-triangles-trigona-425783 (may not work)