Trigona

Appeasing my father’s sweet tooth has always been a challenge. While he loves sugar in its most pure and concentrated form, a connoisseur of all candies, most baked goods don’t hold the same allure. If one exception could be made, however, it would be for baklava. Sticky with syrup, innumerable layers of flaky phyllo join in nutty harmony, straddling the line between dessert and confection. Trigona is simply a variation on the more commonplace baklava, trading walnuts and honey for pistachi