Mini Sweet Samosas
These crispy, syrup-drenched sweet samosas are seriously addictive! Stuffed with cream cheese, crunchy almonds, and sweet dates, they’re a Middle Eastern delight you have to try. Perfect for festive treats or indulgent snacking.
Servings: 24 samosas
Calories: 107.05kcal
Ingredients
For sugar syrup
- ½ cup sugar
- ¼ cup water
- 1 green cardamom
- a squeeze of lemon
- ½ teaspoon rose water
- ¼ teaspoon orange blossom water optional
- 1 pinch saffron strands crushed
For mini samosas
- 24 mini samosa sheets Switz
- 100 grams cream cheese (6 cubes)
- 24 almonds 1 for each samosa
- 5 to 8 dates chopped or use date paste
- cooking oil to fry
For edible glue
- 1 tablespoon all-purpose flour maida
- 1 to 2 tablespoons water
garnish
- almonds crushed
- saffron strands crushed
- dried rose petals
Instructions
Prepare the syrup
- First, prepare the sugar syrup by boiling the water and sugar with a dash of lime juice. Bring to a full boil on high, reduce the flame, let it simmer for 5 to 8 minutes and switch it off. Add flavour water as desired and keep it aside to cool. You can make this a day ahead and refrigerate it.½ cup sugar, ¼ cup water, 1 green cardamom, a squeeze of lemon, ½ teaspoon rose water, ¼ teaspoon orange blossom water, 1 pinch saffron strands
Have the samosa sheets ready to use
- Remove the samosa sheets from the pack and keep them covered all time under a clean kitchen towel. If it is frozen sheets, make sure to thaw them as per pack instructions. Exposure to air will make them dry and brittle.24 mini samosa sheets
Keep the filling ingredients ready to use
- Keep a few cream cheese squares cut into 4 or 6 smaller cubes. As the cheese squares tend to get messy at room temperature, unwrap the squares and keep them in the fridge. Use as and when needed while wrapping. Chop the dates or divide the date paste into small bits so they are available readily to pick and stuff. You may use any kind of almonds or any other nuts.100 grams cream cheese, 24 almonds, 5 to 8 dates
Prepare the edible glue
- Mix the flour and water without lumps into a paste that is not too thick or too runny.1 tablespoon all-purpose flour, 1 to 2 tablespoons water
Prepare the sweet mini samosas
- Wrap the samosas stuffed with cream cheese, almond, and date paste. Seal the end using edible glue. Keep the wrapped mini samosas covered while you work with the rest. Refrigerate the batch until needed (you may freeze too). To freeze, place the wrapped mini samosas on a tray and freeze them open until frozen. Transfer to a box and store in the freezer. Use without thawing.
Shallow or deep fry the mini samosas
- Heat oil in a thick-bottomed pan enough to fry. Add as many mini samosas as the pan can hold comfortably and fry turning sides until browned evenly. Remove and transfer to a kitchen tissue.cooking oil
Dunk in syrup and serve
- While the samosa is warm, dip them in the cooled sugar syrup. Transfer them onto the serving platter and drizzle more syrup. Garnish with rose petals, saffron strands or crushed almonds.almonds, saffron strands, dried rose petals
Serve
- Serve warm or at room temperature. Refrigerate any leftovers and consume them within 3 to 5 days.
Notes
• Any excess sugar syrup can be stored in the fridge and used later. I am sure you will make these again.
• You can avoid the date paste and almonds and just keep cream cheese as in the original recipe.
• There are endless possibilities, so go get creative and make your version!
• You can avoid the date paste and almonds and just keep cream cheese as in the original recipe.
• There are endless possibilities, so go get creative and make your version!
Nutrition
Serving: 1piece | Calories: 107.05kcal | Carbohydrates: 19.12g | Protein: 1.71g | Fat: 3.33g
