This is the ultimate Triangle Pastry recipe that guarantees perfect results every time. With a tender, buttery dough that bakes up flaky and golden, these traditional pastries are filled with your choice of rich, flavorful fillings like chocolate spread, pistachio cream, or halva spread. The recipe is designed for precision, ensuring that your pastries come out beautifully shaped with well-sealed edges, preventing any leaks during baking. Whether you’re a seasoned baker or making these for the first time, this recipe will make you fall in love with these delicious treats.
Why You’ll Love This:
You’ll love this Triangle Pastry recipe for its perfectly balanced dough that is both easy to work with and delicious to eat. The dough is rich with butter and just the right amount of sweetness, creating a pastry that’s both tender and flavorful. The versatility of the fillings means you can customize each batch to suit your taste or the preferences of your guests. With detailed instructions and tips to ensure success, this recipe takes the guesswork out of making Triangle Pastries, allowing you to focus on enjoying the process and the final product.
Perfect Occasion:
These Triangle Pastries are perfect for festive occasions or any time you want to bake something special and shareable. They make a wonderful treat for family gatherings, holiday parties, or as a thoughtful gift for friends. The beautiful, triangular shape and the customizable fillings make these pastries as visually appealing as they are tasty.
Decoration Tips:
For a professional-looking finish, consider dusting the baked Triangle Pastries with a light sprinkle of powdered sugar just before serving. You can also drizzle them with melted chocolate for an extra touch of decadence. If you’re feeling creative, you can dip the edges of the pastries in chocolate and then in finely chopped nuts or sprinkles for a colorful and textured look. Serve them on a decorative platter to make them the star of your dessert table.
Ingredients:
- 200 g butter, cubed
- 1/2 cup powdered sugar (70 g)
- 1 large egg
- 1 tablespoon vanilla extract
- 35 g cornstarch (3 tablespoons)
- 2.5 cups all-purpose flour (350 g)
- 1/4 teaspoon salt
For Sealing:
- 1 egg white
For Filling:
- Your choice of filling (Nutella, chocolate spread, pistachio cream, halva spread, etc.) (Make sure the filling is not too runny.)
Instructions:
- Prepare the Dough: In a stand mixer fitted with a paddle attachment, combine the cubed butter and powdered sugar. Mix until the mixture becomes creamy and smooth. Add the vanilla extract and the egg, and mix again until fully incorporated. Add the flour, cornstarch, and salt, and mix until the dough comes together. Avoid overmixing.Alternatively, you can prepare the dough in a food processor. Add all the ingredients and pulse until the dough forms. It will start as a sandy texture and then come together.
- Chill the Dough: Once the dough is ready, remove it from the mixer or food processor. Shape it into a flat disk, wrap it in plastic wrap, and refrigerate for at least one hour. Flattening the dough before chilling helps it cool faster.
- Roll Out the Dough: After the dough has chilled, take it out of the fridge. Roll it out between two lightly floured sheets of parchment paper. If the dough is too hard to roll, let it sit at room temperature for 5-10 minutes, but be careful not to let it get too soft. Roll the dough to about 1/2 cm thickness.
- Cut and Fill: Use a round cutter (about 8 cm in diameter) to cut out circles from the dough. Brush the edges of each circle with the egg white to help seal the dough. Place your chosen filling in the center of each circle. Fold the dough into a triangle by bringing three edges together, pinching them to seal. Make sure the edges are sealed well to prevent the filling from leaking during baking.
- Bake: If you’re not baking immediately, you can freeze the filled Triangle Pastries to help them hold their shape. When ready to bake, preheat the oven to 180°C (350°F) with a fan setting. Place the pastries on a parchment-lined baking sheet and bake for 12 minutes, or until the edges are slightly golden.
- Cool and Serve: Remove the pastries from the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy them as is, or add a dusting of powdered sugar or a drizzle of chocolate for extra flair.
Enjoy!