Almond cream triangles

Almond cream triangles

Burekakia me amigdala
Title in Greek: 
Μπουρεκάκια με αμύγδαλα
Recipes Categories: 
Preparation Time: 

20 sheets filo pastry
2 cups shelled almonds
Half cup brandy
Half cup fine bread crumbs
1 teaspoon cinnamon powder
1 cup butter
1 cup sugar
For the syrup
3-4 cloves
Lemon peel
1 cup honey
1 piece cinnamon
3 cups sugar
3 cups water

Cooking Time: 
Cooking Directions: 

- Coarsely chop the almonds and mix with the sugar and mix with the sugar and the cinnamon.
- Add the brandy, bread crumbs and mix well.
- Lay the pastry out on a work surface and cut into three strips.
- Melt the butter and brush strip of pastry.
- On each strip place a spoonful of filling at one end, fold the corner of the pastry over and over again into a triangle shape.
- Repeat this with all the strips, brush all the triangles with butter and arrange in a baking dish.
- Bake in the oven at 350oF until golden.
Prepare the syrup
- Put all the ingredients in a saucepan and boil for 5 minutes, then discard the cinnamon, the cloves and the lemon peel.
- When the triangles are ready, remove from the oven, leave to cool slightly and dip in the cool syrup.

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