Tiropita with Fillo Dough

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Tiropita with fillo dough

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Trigona are a traditional Greek dessert which originate from Thessaloniki in Greece. They get their name ‘trigona’ which means ‘triangles’ in Greek, from their triangular shape. Layers of Fillo Pastry are folded into a triangle shape and baked until golden and crispy. Once cooled, they are coated in syrup and piped with a delicious custard cream filling. Watch along as we demonstrate this wonderful Fillo Pastry technique, and how this delicious Greek dessert comes together. Recipe and video: @marys_kouzina for @antonioufillopastry

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LEMON FILO PIE 🍋 16 phyllo pastry sheets 100g butter, melted #lemoncream 250ml cream 1 egg 50g butter, melted 60g sugar zest of 1 lemon 1 tsp vanilla #sprinkle sugar flaked almonds #syrup 130g sugar 130g water 3 lemon slices 1. Preheat oven 200C 2. Lay 2 pastry sheets on top of each other, and make folds and place in a 20cm x 30cm ceramic dish. Add more folded phyllo sheets if needed to fill up dish. 3. Pour melted butter over the top and bake in the oven for 20 mins, until golden...

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