Ingredients

• 320 grams sugar (approx. 1 1/2 glass of water)
• 320 grams almonds, blanched and thickly grounded
• 1/2 kg thin crusty filo (bought from a store - not home made)
• 1 egg yolk
• 3/4 of a wine glass water
• 1 vanilla, mixed with the icing sugar
• 500 grams icing sugar
• 1 packet (500 grams) fresh butter

Instructions

• Mix water with sugar and bring to a boil. Pour the almonds into the saucepan and bring to a boil again, stirring constantly. Boil for 5 mins. Remove from heat and let the mixture cool.
• Then, add the egg yolk and mix again.
• Defrost the filo and spread the filo sheets on a table.
• Cut each filo along side in stripes of approx. 6 cm wide.
• Melt the butter and baste each filo stripe with it.
• On the top of each stripe place a spoonful of the almond mixture and then start folding diagonally the stripe in order to shape a triangle.
• Baste each triangle with butter again and then bake in 180 C for 20 - 25 minutes.
• As hot as they are coat them with icing sugar.