Instructions

Prepare the Pastry

Cut the pastry sheet lengthwise into strips approximately 10 cm wide.

Brush the strips with butter and fold them into triangular shapes.

Arrange them on a buttered baking tray, brush again with butter, and bake at moderate temperature until golden brown.

Make the Cream Filling

In a saucepan, boil the milk with sugar and vanilla.

Add cornstarch while stirring constantly with a whisk, and continue cooking over low heat, stirring continuously, until the cream thickens.

Remove the saucepan from the heat, then stir in the beaten egg yolks and butter.

Prepare the Syrup

In another saucepan, boil the water with sugar and lemon juice for about 5 minutes, until the syrup slightly thickens.

Dip each pastry triangle into the syrup, allowing it to soak thoroughly.

Remove with a slotted spoon and place on a plate to cool.

Assemble the Dessert

Once cooled, carefully open one side of each triangle with a sharp knife.

Fill with the prepared cream.

Optionally, sprinkle with toasted, finely chopped almonds.

Notes

For best results, serve immediately after filling.

Store any leftovers in the refrigerator for up to 2 days.

Enjoy your delicious Greek pastry triangles!