Recipes in the world of Flavilo

Tokaji AszĂș Samosa served

Tokaji AszĂș Samosa

Historical Background: The samosa originally comes from Indian cuisine, but has spread worldwide and has been adapted by many national cuisines. This Tokaji AszĂș version brings this iconic dish with a special Hungarian twist, combining the Eastern form with the world-famous wine of the Tokaj region. Tokaji AszĂș, known as the "wine of kings" since the 17th century, adds a unique sweetness and depth to this dessert. Emotional Lead-in: The scent of dried apricots and AszĂș fills the kitchen as the samosas bake to a crisp – creating a true festive atmosphere. Technical Advice: The secret to the perfect samosa lies in the elasticity of the dough and the harmony of the filling. The soaked dried fruit elevates the dessert not only in taste but also in texture, while the unique aroma of AszĂș becomes a worthy companion. Tip: try adding walnuts or almonds to the filling for a crunchy texture!

Prep Time 35 min
Preparation 15 min
Total 50 min
1620 Kcal
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Ingredients for this recipe

Servings: 6
⭕ 250 g All-purpose Flour
⭕ 100 ml Water
⭕ 2 tbsp Sunflower Oil
⭕ 1 pinch Salt
⭕ 150 g Creamy Cottage Cheese
⭕ 80 g Dried Apricots
⭕ 50 ml Tokaji AszĂș Wine
⭕ 50 g Honey
⭕ 1 tsp Lemon Zest
⭕ 500 ml Sunflower Oil

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    Preparation Steps

    1

    Make the dough: in a large bowl, combine the flour, a pinch of salt, and 2 tablespoons of oil. Gradually add the water while mixing with your hands or a wooden spoon. Knead until you get a smooth, slightly elastic dough. TIP: If it's too stiff, add a little more water, but add it carefully!

    2

    Cover the dough with a kitchen towel and let it rest for at least 30 minutes. This helps the gluten develop, which results in easier rolling.

    3

    For the filling, finely chop the dried apricots, then pour the Tokaji AszĂș over them. Let them soak for 10 minutes to absorb the wine. TIP: Do not cook, just soak, so the flavor of the AszĂș remains.

    4

    Mix the cottage cheese, honey, lemon zest, and the soaked dried apricots for the filling. Mix thoroughly until you get a uniform mixture. Chill for 10 minutes to make it easier to handle.

    5

    Divide the dough into 6 parts, roll them out into thin, circular sheets, then cut them in half. Fold them into cones and use water to seal the seams. Fill with the cottage cheese and aszĂș filling, then close the triangle shape. TIP: Perfect sealing of the edges is essential, otherwise the filling may leak out during frying!

    6

    In a deep skillet, heat 500 ml of sunflower oil over medium heat. Test the temperature with a piece of dough – if it sizzles and rises to the top, it's ready. Fry the samosas for 2-3 minutes per side until golden brown, then place them on paper towels to drain.

    7

    Serve warm, optionally drizzled with honey or with a little Tokaji AszĂș on the side. An excellent festive or special dessert!