Blueberry Samosas
Sweet samosas open a new dimension in the world of Indian-inspired sweets. The blueberry version offers a fresh, tangy fruit flavor while maintaining the traditional shape and technique, perfectly balancing the buttery, crispy character of the pastry. During cooking, the blueberries release their natural juices, which are enhanced by lemon juice and a little sugar, resulting in a pleasantly thick, jam-like filling. The aroma of the fruit fills the kitchen during cooking, evoking the atmosphere of summer forests. This recipe is an excellent choice for a weekend dessert, a picnic, or even as part of a special breakfast. Tip: If you use frozen blueberries, it's important not to thaw them completely beforehand – this will make the filling less soggy!
Ingredients for this recipe
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Preparation Steps
1
In a small saucepan, begin heating the blueberries with the sugar and lemon juice. Cook over low heat for 5-6 minutes, until the blueberries release their juices, stirring occasionally. TIP: If using fresh blueberries, you may need a few drops of water at the beginning.
2
Whisk the cornstarch with 2 tablespoons of cold water, then pour into the blueberry mixture. Continue cooking until the sauce thickens, then remove from the heat and let it cool completely. This will prevent the hot filling from making the pastry soggy.
3
On a lightly floured surface, roll out the puff pastry to a thickness of 2-3 mm. Cut into squares of about 10x10 cm (approximately 4x4 inches). If the kitchen is too warm, the pastry will soften quickly – in this case, it's a good idea to put it in the refrigerator for 5 minutes.
4
Place a teaspoon of blueberry filling in the center of each square. Fold into a triangle, then press the edges together with a fork to seal well. Be careful not to overfill, or the filling will leak out during baking.
5
In a small bowl, whisk the egg, then brush it over the top of the samosas. This will give them a golden brown, shiny surface after baking. You can also use plant-based milk instead of egg.
6
Preheat the oven to 350°F (180°C). Place the samosas on a baking sheet lined with parchment paper, then bake for 20–22 minutes, until golden brown and crispy. Keep an eye on them towards the end to prevent over-baking.
7
Let the finished blueberry samosas cool for 10 minutes, then serve warm or completely cooled. Sprinkling with powdered sugar will make them even more visually appealing and delicious!
