Lavender and Honey Samosas
This dish is the perfect choice for special occasions when you want to put something new and fragrant on the table. Lavender and honey samosa is an Indian-inspired dessert that offers a special experience with its sweet and fragrant filling. Samosas are traditionally made with spicy, savory fillings in India, but sweet versions are also common during the festive season, especially at family gatherings. The technical secret of the recipe is the correct consistency of the dough: it is good if it is flexible, yet easy to stretch. The correct oil temperature is essential for a crispy texture, while the filling remains creamy and soft. The slightly floral aroma of lavender and the natural sweetness of honey complement each other perfectly. Tip: You can also add a little vanilla or orange peel to the filling for an even more exciting flavor.
Ingredients for this recipe
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Preparation Steps
1
In a bowl, combine the flour, a pinch of salt, and 2 tablespoons of oil. Gradually add the water, kneading until a pliable dough forms. This may take 5-10 minutes; if the dough is sticky, add a little flour. If it's too stiff, add a little water. Once ready, cover and let rest for 30 minutes. TIP: Cover with a damp kitchen towel to prevent the dough from drying out.
2
Meanwhile, prepare the filling: in a medium bowl, combine the creamy cottage cheese, honey, dried lavender, and lemon zest. Mix thoroughly until smooth and spreadable. TIP: Be careful with the lavender; too much can make it bitter!
3
Divide the rested dough into 6 equal portions, then roll each portion into a thin, circular sheet. Cut each circle in half to create semicircles suitable for folding into triangles. TIP: Dust your work surface with flour to prevent sticking.
4
Form cones from the semicircles, using a little water to seal the edges where they join. Spoon in the cottage cheese and lavender filling, then seal the triangle shape, again using water to adhere the edges. Ensure they are well-sealed to prevent the filling from leaking during frying.
5
In a small saucepan, heat the sunflower oil over medium heat. Test the oil with a small piece of dough: if it immediately rises and begins to fry, the temperature is right (approximately 340-355°F or 170-180°C). Fry the samosas until golden brown, 2-3 minutes per side, then drain on paper towels. TIP: Do not overcrowd the oil, as this will lower the temperature and result in greasy samosas!
6
Serve the samosas warm, perhaps drizzled with honey or accompanied by fresh fruit. They are also delicious chilled, as a unique dessert!
