Ricotta, Mascarpone, Walnut & Honey Samosa
Ricotta, Mascarpone, Walnut & Honey Samosa
Lots of icing sugar to serve
Samosa is one of my favourite things to eat, sweet or savoury.
It’s the total wafer thin, crisp, buttery pastry that I’m partial too, so the filling is just a bonus to me.
I guess the savoury type are the most familiar and popular, filled with spiced vegetables or lamb, but these sweet treats are perfect for a little bite of dessert after a heavy meal.
They are so easy to make, and the filling can be changed up to suit everyone’s taste.
Ricotta, Mascarpone, Walnut and Honey is one of my top fillings, not too sweet and has a grown up feel to it, but change it for Nutella and walnut, or caramel and hazelnut and the samosas will be loved by the whole family.
These are great to make ahead too.
Make them up to the place in the fridge stage, and instead of the fridge, package them up well and freeze for up to three months.
`no need to defrost wither, just heat the oven and place them right in there to become piping hot and golden brown.
Freezing a batch means no need to eat them all at once, do the work up front and eat them a few at a time.
Go one, have a go and enjoy your sweet life!
6 Steps of folding the samosa
What You Need
1 Pot Ricotta
1 Pot Mascarpone
50g Chopped Walnuts
2 Tbsp. Runny Honey
1 Pack of phyllo pastry
Melted butter to coat & Seal
Icing sugar to serve
Ricotta, Mascarpone, Walnut & Honey - Give it a good mix
How It’s Done
Take the pastry out of the wrapping, unroll and place under a damp cloth or t- towel to stop it drying out – See Tip Box
Cut the pastry in half, and replace the damp cloth or t-towel.
Place the rest of the ingredients into a bowl and give them a mix until all combined.
Take out one of the pieces of pastry form under the damp cloth, and place a good mound into the middle of the top pf the pastry.
Brush some melted butter around the mound.
Fold 1, Take the top right-hand corner of the pastry and fold it over so that the top edge is touching the left edge.
Press down to seal. – See Tip Box
Seal really well
Fold 2, For the next fold, take the tip that is at the top and bring it down to touch the left side edge
Fold 3, Take the left-hand top corner and bring it down so that the top straight edge is touching the right straight side
Fold 4, Brush some melted butter along the bottom edge of the pastry
Fold 5, Bring the remaining pastry up to seal the samosa
Place each of the samosas onto an oven proof tray lined with non-stick kitchen parchment
Place the tray with the samosas into the fridge for thirty minutes
Heat the oven to 180c
Brush each of the samosas with melted butter
Place the tray into the hot oven and bae for 15-20 minutes until golden brown
Let the cooked samosas sit for 5 minutes before moving them onto a serving plate.
Dust with icing sugar to serve
Fold 2
Last fold
Tip Box
Damp cloth- Phyllo pastry dries out really easily, so keeping it under a damp cloth of t-towel helps gives a little more time to work with it.
Sealing the pastry – Make sure the first and last seal it closed really well. When the filling is hot it gets runny, so if not sealed well, the filling will squirt out.
Oven- All ovens vary so adjust cooking time accordingly.
Thin crispy pastry and perfect pastry
