Gingerbread and Walnut Samosas
Gingerbread and walnut samosas are a unique fusion dessert that combines the traditions of Indian samosas with the flavors of Central European Christmas pastries. The classic samosa shape is enhanced by a sweet filling: ground walnuts bound with honey and fragrant Christmas spices. As the honey warms in the oven, its aroma fills the kitchen and creates a cozy festive atmosphere. Each bite of this crispy pastry delicacy evokes both gingerbread and walnut roll (beigli). The secret is using fresh walnuts and precisely sealing the pastry - this ensures it will be golden brown and crispy on the outside, and soft and sweetly spiced on the inside. Tip: if you want to make it extra special, mix a little candied orange peel into the filling. This recipe is excellent for Christmas cookie platters, Advent gatherings, or even as a gourmet gift. It is visually appealing yet simple to make, making it a great choice for beginners as well.
Ingredients for this recipe
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Preparation Steps
1
Start by preparing the ingredients: measure out the ground walnuts, honey, and spices (cinnamon, ginger powder, ground cloves). Whisk the egg and add a tablespoon of water for the egg wash. Tip: the egg wash will be beautifully shiny if you mix it thoroughly.
2
In a bowl, combine the ground walnuts with the honey and spices until you get a thick, fragrant paste. This will be the filling. Tip: if it's too thick, you can loosen it with a little more honey, but be careful not to make it too runny, as it may leak out during baking.
3
On a floured surface, roll out the puff pastry to a thickness of about 2 mm. Cut out equal-sized squares, approximately 10x10 cm. Tip: if the pastry becomes too soft, put it back in the refrigerator for a short time.
4
Place a teaspoon of walnut filling in the center of each pastry square, then fold it in half to form a triangle. Moisten the edges with a little water, then press them down with a fork to seal them well. Tip: make sure the filling doesn't get on the edges, otherwise they won't stick properly.
5
Place the filled samosas on a baking sheet lined with parchment paper. Brush the tops with the egg-water mixture to give them a beautiful golden brown color. Tip: use a soft brush so you don't damage the surface of the pastry.
6
Bake in a preheated oven at 400°F (200°C) for 15-18 minutes, or until the pastry is golden brown and crispy. Tip: if your oven bakes unevenly, turn the baking sheet halfway through baking.
7
Let cool for a few minutes before serving. While warm, the honeyed filling is still silky, while it becomes a bit firmer when cooled. Tip: sprinkle with a little powdered sugar or cinnamon before serving.
