Panorama Triangles

Directions

Method of preparation

1.  In a medium size pot add the almond milk, sugar, orange, vanilla and bring to a simmer.

2. Add the semolina and cook until it thickens up.

3. Once thickens add 1 oz of butter. Transfer into a bowl and cover  with plastic wrap so it touches the cream, that way it won’t create a skin.

4. Leave in fridge for 2-3 hours or until it’s fully cooled down and feels more stiff. 

5. In the meantime make the syrup. Add all ingredients into a saucepan and bring to a boil. Set aside. ( syrup can be semi warm)

How to assemble

1. Take the pack of phyllo dough, open carefully so they don’t break and cut the phyllo in thirds the long way. Stack all the layers on top of each other.

2. Take one of the strips, drizzle some of the butter(without touching the phyllo) and then place another phyllo on top of it and drizzle again.

3. Now start folding so it looks like a triangle. ( take one corner and line it up with the opposite side as shown in video) 

4. Once you have your triangle cut it in half, now you’ll have two smaller triangles. Repeat this process until you finish all the phyllo. 

5. Take each little triangle, open them up and add a little ball of parchment paper in the middle of it to help keep it open while baking. Place them on a sheet pan without touching, and bake at 370 for about 15 min or until golden brown. 

6. Once they are cooked, let cool for a minute and then carefully remove the parchment paper. 
7. Start dipping them in the syrup and let them soak for about a minute. Make sure you submerge them and turn them as well. 

8. Place them on a rack standing up.

9. Now take the filling, give it a mix and fill up a pastry bag( ziplock bag works as well! Just cut the corner) and start filling. 

10. This part is optional, I used plant based whipped cream and added it on top, as well as the chopped pistachio. 

11. Once you do that, they are ready to be enjoyed!