The most precise and delicious triangular pastry recipe with puff pastry and versatile fillings

Here’s the ultimate triangle pastry recipe that guarantees perfect results every time. With a tender, buttery dough that turns flaky and golden brown when baked, 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 your pastries come out beautifully shaped with tightly sealed edges, preventing any leaks during baking. Whether you’re a seasoned baker or making them for the first time, this recipe will have you falling in love with these delicious treats.

Why you'll love this:

You’ll love this triangle pastry recipe for its perfectly balanced dough that’s both easy to work with and delicious to eat. The dough is rich in 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 tastes or your guests’ preferences. With step-by-step 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 opportunity:

These triangular pastries are perfect for festive occasions or anytime you want to make 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 customizable fillings make these pastries as visually appealing as they are delicious.

Decorating tips:

For a professional finish, lightly dust the baked triangular pastries with icing 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, then in finely chopped nuts or sprinkles for a colourful, textured look. Serve them on a decorative platter to make them the star of your dessert table.

Ingredients:

• 200 g of cubed butter
• 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:

For filling:

• replaces the word nice with emptypping of your choice (Nutella, chocolate spread, pistachio cream, halva spread, etc.) (Make sure the filling is not too runny.)

Instructions:

1. Prepare the dough: In a stand mixer fitted with a paddle attachment, combine the diced butter and powdered sugar. Mix until creamy and smooth. Add the vanilla extract and egg, and mix again until well incorporated. Add the flour, cornstarch, and salt, and mix until dough forms. Do not overmix. You can also make the dough in a food processor. Add all the ingredients and mix until dough forms. It will have a sandy texture at first, then come together.
2. Cool the dough: Once the dough is ready, remove it from the blender or food processor. Shape it into a flat disk, wrap it in plastic wrap, and refrigerate for at least an hour. Flattening the dough before chilling helps it cool more quickly.
3. Roll out the dough: Once the dough has cooled, remove it from the refrigerator. Roll it out between two sheets of lightly floured baking paper. If the dough is too hard to roll out, let it rest at room temperature for 5 to 10 minutes, but be careful not to let it become too soft. Roll out the dough to a thickness of about 1/2 cm.
4. Cutting and backfilling: Using a round cookie cutter (about 8 cm in diameter), cut out circles from the dough. Brush the edges of each circle with egg white to seal the dough well. Place the filling of your choice in the center of each circle. Fold the dough into a triangle by bringing three edges together, pinching them to seal. Be sure to seal the edges well to prevent the filling from leaking during cooking.
5. Cook: If you're not baking immediately, you can freeze the filled triangles to help them hold their shape. When you're ready to bake, preheat the oven to 350°F (180°C) on a fan setting. Place the triangles on a baking tray lined with parchment paper and bake for 12 minutes, or until the edges are lightly browned.
6. Let cool and serve: Remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy them as is or dust them with icing sugar or a chocolate drizzle for extra flair.

Appreciate!