Trigona Recipe
phyllo, chocolate custard, tahini caramel, pistachio, strawberries, halva ice cream
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Ingredients
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Main Ingredients
Method
Instructions
- 1
Prepare the Chocolate Custard
In a saucepan, combine milk, sugar, cornstarch, cocoa powder, and dark chocolate. Whisk over medium heat until the mixture thickens and chocolate is melted. Remove from heat and let cool.
- 2
Prepare the Tahini Caramel
In a small saucepan, combine tahini and honey. Heat gently while stirring until smooth and combined. Set aside.
- 3
Assemble the Trigona
Preheat the oven to 180°C (350°F). Layer 4 sheets of phyllo dough, brushing each layer with melted butter. Cut into squares and fill each with a spoonful of chocolate custard. Fold the corners to create a pocket and place on a baking sheet. Repeat until all dough and custard is used.
- 4
Bake
Bake the phyllo pockets for 15-20 minutes or until golden brown and crispy.
- 5
Serve
On a plate, place a few baked phyllo pockets, drizzle with tahini caramel, and sprinkle with chopped pistachios. Serve with fresh strawberries and a scoop of halva ice cream.
