Hazelnut and Vanilla Samosas
Samosas are traditionally made with savory, spicy fillings in India and neighboring countries, but in recent years, sweet versions have become increasingly popular, especially in Western dessert culture. The combination of hazelnut and vanilla is a classic that makes this dessert creamy and rich. As the hazelnuts toast in the pan, a pleasant nutty aroma fills the kitchen. This experience is already mouth-watering in itself. The smooth creaminess of mascarpone provides a perfect contrast to the crispy puff pastry. This dessert is an excellent choice for holidays, entertaining guests, or even a relaxing weekend afternoon. The secret lies in not grinding the hazelnuts too finely – leave some chunky pieces so that the filling remains rich in texture. If you want to make something really special, you can also grate a little orange zest into the cream, adding a citrusy freshness to the final result!
Ingredients for this recipe
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Preparation Steps
1
Toast the hazelnuts in a dry skillet over medium heat for 4-5 minutes, until fragrant and lightly browned. This enhances their flavor. Let them cool, then coarsely chop them in a food processor – they shouldn't be completely ground; leave some crunchy pieces.
2
In a bowl, combine the mascarpone cheese, powdered sugar, and vanilla sugar. Add the chopped hazelnuts and mix well to create a homogeneous, yet textured filling. TIP: For a more intense flavor, add 1 drop of vanilla extract.
3
On a lightly floured surface, gently roll out the puff pastry and cut it into 10x10 cm (approximately 4x4 inch) squares. Work quickly to prevent the pastry from warming up too much, as it will become more difficult to handle.
4
Place a teaspoon of filling in the center of each square. Fold it in half to form a triangle, then press the edges together with a fork to seal them well. Be careful not to overfill the pastry, as the filling might leak out!
5
Whisk the egg and brush it over the top of the samosas. This will give them a beautiful shine and golden-brown color after baking. TIP: Diluting the egg with a little water makes it easier to brush.
6
Preheat the oven to 350°F (180°C). Place the samosas on a baking sheet lined with parchment paper and bake them for 20-22 minutes, until golden brown. Keep a close eye on them towards the end of the baking time, as they can burn quickly!
7
After baking, let them rest on the baking sheet for 10 minutes to allow the filling to set slightly and cool down a bit. They are delicious both warm and cold!
