Walnut and Raisin Samosas
Samosas are usually known in their savory form, but sweet versions are also popular, especially during festive occasions. The rich, sweet flavor of walnut and raisin samosas evokes the feeling of baklava and filled strudel, yet offers a completely new experience. The combination of walnuts and raisins is already a staple in Eastern desserts - this version brings back traditional flavors wrapped in crispy pastry. Every bite is a sweet, spicy experience. Tip: To make it extra special, you can mix a little orange zest or nutmeg into the filling. It is important to seal the pastry tightly so that the honey filling does not leak out during baking.
Ingredients for this recipe
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Preparation Steps
1
Coarsely chop the walnuts. Soak the raisins in hot water for 5 minutes, then drain. This will help soften the raisins and prevent them from absorbing moisture from the pastry.
2
In a bowl, combine the walnuts, raisins, cinnamon, vanilla, honey, breadcrumbs, and melted butter. The resulting filling will be slightly sticky but easy to shape.
3
Cut the pastry sheets into long strips. Place a tablespoon of filling at the end of each strip, then fold into a triangle shape. Press the edges together with a damp finger to seal.
4
Heat the oil in a deep skillet or saucepan. Carefully place the samosas into the hot oil, being careful not to overcrowd the pan, as this will lower the oil temperature.
5
Fry the samosas until golden brown, about 2-3 minutes per side. Watch carefully, as the sugary filling can burn easily.
6
Remove the samosas and place them on a paper towel to drain excess oil. They are best served warm, but are also enjoyable cold.
7
Tip: The breadcrumbs absorb moisture from the filling, preventing the pastry from becoming soggy. Don't skip them!
8
If you prefer to bake them, brush the tops with melted butter and bake at 400°F (200°C) for 20-25 minutes, or until golden brown.
