I have prepared this samsa dessert for the Bayram / Eid Mubarak. I was looking for a dessert easy to make and that would finish quickly. During Coronavirus out break my pantry has been missing a lot of ingredients lately, this dessert has been a perfect match with what I already have.
This is a dessert common all around Mediterranean coast Algeria, Tunisia, Balkans and Turkey. It is often triangular shaped. Can be prepared with almonds, walnuts and hazelnuts.
Start with taking out the puff pastry out of the freezer to become soft enough to work with. Then prepare the syrup, then the filling and finally the preparation. Spare 2 hours resting time before serving, so the dessert pieces can soak up the syrup.
If some walnut stuffing is left, put them into the oven tray and bake them and use for garnish as I have. If you have puff pastry left cut and curl and spread some of the egg yolk and sprinkle with salt and bake to make a savory, crispy treat.
Serve the Samsa Dessert as it is or sprinkle with some pistachio flakes or coconut flakes or even with a scoop of ice cream as seen in the pictures.
Samsa Dessert
Ingredients
- 175 grams puff pastry
- 1 egg yolk
Syrup
- 1¼ cup sugar
- 1¼ cup water
- 1 teaspoon lemon's juice
Stuffing
- 1 cup nuts coarsely chopped
- 1 teaspoon ground cinnamon
- 1 egg white
- 1 tablespoon sugar
Instructions
- Bring the puff pastry to room temperature.
Syrup
- Start with the syrup. Put the sugar and the water in a saucepan.
- Mix to dissolve while on the stove to boil. Once the sugar is dissolved, mix only once in a while.
- When the water comes to boil and the lemon's juice and lower the heat to simmer.
- After 10 minutes remove from heat and set aside to cool.
Stuffing
- Coarsely chop or use a mortar and pestle for the nuts. Do not turn the nuts into a powder.
- Mix with the other stuffing ingredients.
Rolling and Baking and Serving
- Roll out to flat the puff pastry sheets with a rolling pin.
- Cut rectangular stripes about 3 centimetres x 20 centrimetres size.
- Place a teaspoon of stuffing in the shorter end and roll till the end.
- Place on an oven dish with the joining part facing downwards.
- Whisk the spared egg yolk and spread some on each piece.
- Bake in a pre-heated oven at 180°Celsius for about 20-25 minutes, until the top and bottom is golden.
- Pour the then cooled syrup all over the pieces, let rest for about 2 hours and serve.
If you have liked this recipe, you might also want to see my other dessert recipes:
Interested in more recipes? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Curious about what tools I have used? Check my shop page.