Sunday, January 12, 2014

Honey Almond Triangles

 
If I haven't already given you enough reasons to go out and buy a bag of almond flour, here's one more.  But be warned, like all things fried you cannot eat just one, and these babies go down real easy.  The good news is the main ingredient is almonds, and almonds are good for you so that's how I justified eating, hmmm, lets say several.

I adapted this recipe and made it a bit more user friendly by swappin' out almonds for almond flour, skipping some steps in the process.  They come together super fast and the phyllo pastry fries up in a flash.  They can be put together and kept refridgerated until ready to fry, making this a great make-ahead dessert.

1 cup almond flour
1/2 cup raw cane sugar
1/2 teaspoon cinnamon
1/2 teaspoon orange rind
1 egg white
6 sheets phyllo dough 
vegetable oil for frying

syrup
1/2 cup honey
1/2 cup raw cane sugar
1/2 cup water
1 tablespoon orange juice
1 teaspoon orange rind

For filling, combine almond flour, sugar, cinnamon and orange rind.  Stir in egg white, set aside.  Working with 2 sheets of phyllo at a time (keep the rest under a damp towel to prevent drying out), place one sheet on top of another and cut into 4 even strips.  Starting at one end place 1/2th of the filling at the bottom of the strip. Fold phyllo over to form a triangle.  Keep folding the triangle over itself until you reach the end of the strip, brush with water to secure.  Repeat with the rest of the filling.

Heat 2 inches of oil in a Dutch oven or heavy bottomed pot to a temperature of 350 degrees.  Working with 2 or 3 triangles at a time, fry for 1 to 2 minutes on each side or until they are golden.  Remove from oil on to a wire rack to drain.

For the syrup, combine all ingredients in a  medium heavy bottomed pot and cook over medium heat, stirring often until mixture is hot and sugar is dissolved.  Transfer triangles to a shallow dish and pour hot syrup over them, let sit for about 5 minutes.



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