Samosa is an Asia Pacific savoury treat. its usually eaten as a starter, and is filled with potato, mince meat or mince chicken. In Pakistan (my ethnic background) they also serve a sweet version of this savoury treat. But with a thick milk based ingredient called ‘khoya’. Now you can make khoya at home (which is time consuming) or you can buy it from the store (not at your usual grocery store though). As I live in Sweden, and Khoya isn’t as easy to come by as it would be abroad, I’ve decided to add a bit of a Swedish twist to the sweet samosa by adding almond paste. This is a delicious tiny dessert, and is great for an evening snack or with a cup of coffee or tea. Its very simple to make and tastes delicious!
Here’s how you bake them!
INGREDIENTS : (makes roughly 18)
- 4 sheets spring roll pastry or samosa pastry sheets – (you can buy these at any local grocery stores)
- 64 g almond paste
- 32 g almond flour
- 40 g pistachio (roughly chopped)
- 3/4 tsp cardamom
- 1/2 tsp vanilla extract
- 2 tbsp flour
- 3-4 tbsp water
- some vegetable oil for frying
Orange Glaze –
- 50 ml orange juice (freshly squeezed)
- Zest of one large orange
- 70 g sugar
- 50 ml water
- In a medium sized bowl, mix together (using a wooden spoon or your hands) almond paste, almond flour, pistachio, cardamom and vanilla until thoroughly combined. This should resemble like a thick ball, a little sticky. Leave aside.
- In a small bowl, or cup, mix the flour and water together to make a paste. This should be be too runny nor should it be too thick – we are going to use this as a glue to stick together the samosa’s.
- Then get your pastry, and with a sharp knife (or scissors) slice/cut three equal long rectangles. Then take roughly 2 tsp of the paste/mixture, and place it on the top part of the pastry paper. (See image below)
- Then fold over one corner to fit to the opposite side creating a triangle. Then fold over again to seal the triangle shape. (See image below)
- Take a little of the flour paste, and run it along the edges of the pastry sheet. then continue folding in the same motion until you reach the end and all sides are sealed. Repeat this until no more filling is left. (See image below)
- In a shallow pan, heat up your oil, and lightly fry the samosa’s until they are golden brown. Place on a paper towel to take off the excess oil.
- Leave aside while you make your sugar syrup.
- Put the orange juice, water, orange zest and sugar into a small sauce pan. Bring to a boil, and let the sugar dissolve. Then reduce the temperature and let simmer for 7 min. Once the syrup is thick enough that is coats the back of a spoon, then pour it over your sweet samosas.
- Serve with a little chopped pistachio and almonds on top. Enjoy!