Best 5 Dessert Samosas Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Discover the Delightful World of Dessert Samosas: A Culinary Fusion of Sweet and Savory Delights**

Samosas, traditionally known for their savory fillings, take a delightful twist in the realm of desserts. These delectable pastries, with their crispy exteriors and diverse fillings, offer a symphony of flavors that tantalize the taste buds. From the classic sweetness of apple pie samosas to the indulgence of chocolate samosas and the refreshing twist of mango samosas, this culinary journey promises a unique and unforgettable dessert experience. Each recipe in this article presents a distinct flavor profile, ensuring that every bite is an explosion of taste. Whether you prefer the comforting warmth of cinnamon sugar samosas or the tropical vibes of pineapple samosas, these dessert samosas are guaranteed to satisfy your sweet cravings and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

SAMOSAS



Samosas image

These stuffed savory pastries are a traditional Indian favorite. Lamb meat and spices are cooked together to create a mouthwatering filling for the easy to make dough. The recipe may seem complex, but it's actually fairly simple. Enjoy!

Provided by Kimber

Categories     Appetizers and Snacks     Pastries

Time 50m

Yield 30

Number Of Ingredients 16

2 cups all-purpose flour
½ teaspoon salt
2 tablespoons butter
¼ cup water
1 quart oil for deep frying
2 tablespoons butter
1 small onion, chopped
2 cloves garlic, chopped
2 green chile peppers, chopped
1 tablespoon fresh ginger root, chopped
½ teaspoon ground turmeric
½ teaspoon chili powder
¾ pound ground lamb
1 teaspoon salt
2 teaspoons garam masala
1 ½ tablespoons fresh lemon juice

Steps:

  • In a medium bowl, mix flour, salt and butter until the mixture resembles fine bread crumbs. Pour in water, using more (up to approximately 1/4 cup) if necessary to make a smooth dough. Pat into a ball. Place on a lightly floured surface and knead 10 minutes, or until dough is smooth and elastic. Return to the bowl, cover and set aside.
  • Heat oil in a large, deep skillet to 375 degrees F (190 degrees C).
  • Melt butter in a medium saucepan over medium high heat. Stir in onion, garlic, green chile peppers and ginger. Cook 5 minutes, or until onions are golden brown. Stir in turmeric, chili powder, ground lamb and salt. Cook until the lamb meat is evenly brown, about 10 minutes. Stir in garam masala and lemon juice. Continue cooking 5 minutes, then remove from heat.
  • Divide dough into 15 equal portions. Roll portions into balls, then flatten into 4 inch circles. Cut each circle in half. Dampen edges and form semicircles into cones. Fill cones with equal portions of the lamb meat mixture. Dampen top and bottom edges of cones, and pinch to seal.
  • Carefully lower cones into preheated oil a few at a time. Fry until golden brown, 2 to 3 minutes. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 105.3 calories, Carbohydrate 7.2 g, Cholesterol 12.4 mg, Fat 7.3 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.5 g, Sodium 135.2 mg, Sugar 0.3 g

EASY BAKED INDIAN SAMOSAS



Easy Baked Indian Samosas image

This has all the flavor and heartiness of a great samosa without the frying. Although this is an easier, healthier version of the fried samosa, it tastes very authentic. This recipe has the added advantage that you can make ahead and freeze uncooked samosas, simply skip the egg brushing, freeze until you're ready and cook at 350 degrees F (175 degrees C) for 25 to 30 minutes. Serve warm, plain, or with chutney.

Provided by pho1962

Categories     Appetizers and Snacks

Time 1h40m

Yield 16

Number Of Ingredients 16

4 potatoes, peeled and cubed
¼ cup oil
2 small onions, finely chopped
3 tablespoons coriander seed
1 tablespoon curry powder
1 (1 inch) piece fresh ginger, grated
1 teaspoon salt
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground allspice
½ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
2 roma (plum) tomatoes, finely chopped
½ cup frozen peas
4 prepared pie crusts
2 egg whites, beaten, or as needed

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and transfer potatoes to a bowl; coarsely mash.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat oil in a skillet over medium-high heat; cook and stir onions, coriander seed, curry powder, ginger, salt, turmeric, cumin, allspice, cayenne pepper, and cinnamon until onion is lightly browned, about 5 minutes. Remove skillet from heat and stir tomatoes and peas into onion mixture; pour into mashed potatoes and thoroughly mix. Cool completely.
  • Cut each pie crust into 8 even triangles. Spoon filling onto the wide end of each triangle; fold corners over filling creating a triangular 'hat' shape. Pinch the dough together to form a seal. Brush egg white over each samosa and arrange on a baking sheet.
  • Bake in the preheated oven until samosas are golden brown, about 15 minutes.

Nutrition Facts : Calories 314.8 calories, Carbohydrate 32.7 g, Fat 18.7 g, Fiber 3.9 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 396.2 mg, Sugar 1.4 g

SAMOSAS



Samosas image

This samosa recipe is one of my family's absolute favorites. These crispy dough pockets are stuffed with potatoes and peas, then air-fried to give them a healthier twist. In India's northern and western regions, samosas are a popular street food. They also make a perfect starter or side dish. -Soniya Saluja, The Belly Rules the Mind

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 1 dozen.

Number Of Ingredients 13

2 cups all-purpose flour
3 tablespoons ghee or canola oil
1/2 teaspoon salt
1/2 teaspoon caraway seeds
3/4 cup cold water
5 medium potatoes, peeled and chopped
6 tablespoons canola oil, divided
1 cup fresh or frozen peas, thawed
1 teaspoon minced fresh gingerroot
1 teaspoon garam masala
1/2 teaspoon cumin seeds
1/2 teaspoon salt
Optional: Fennel seed, crushed coriander seeds, caraway seeds or amchur (dried mango powder)

Steps:

  • In a large bowl, combine flour, ghee, salt and caraway seeds until mixture resembles bread crumbs. Gradually stir in enough water to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, 6-8 minutes. Cover and let rest for 1 hour., Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat and cook until just tender, 8-10 minutes; drain. Set aside to cool slightly. In a large skillet, heat 3 tablespoons oil over medium heat. Add potatoes and cook until potatoes start to cling to the skillet, about 5 minutes. Stir in peas, ginger, garam masala, cumin seeds and salt; cook until heated through, about 2 minutes. Stir in optional ingredients as desired. Set aside., Divide dough into 6 pieces. Roll 1 piece of dough into a 10x6-in. oval. Cut dough in half. Moisten straight edge with water. Bring 1 corner of half moon up to meet the other corner of the half moon, forming a cone. Pinch seam to seal. Fill with 3-4 tablespoons potato mixture. Moisten curved edge of dough with water; fold over top of filling and and press seam to seal. Gently press the bottom of the samosa to flatten slightly. Repeat with remaining dough and filling., Preheat air fryer to 350°. Brush the samosas with the remaining 3 tablespoons oil. In batches, arrange in a single layer without touching in the air-fryer basket. Cook until golden brown, about 15 minutes.

Nutrition Facts : Calories 280 calories, Fat 14g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 3g fiber), Protein 5g protein.

DESSERT SAMOSAS



Dessert Samosas image

Make and share this Dessert Samosas recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 8

12 ounces frozen puff pastry, thawed
1 egg white, beaten
1/3 cup coconut milk
3/4 cup unsweetened coconut, soaked in the coconut milk
1/2 teaspoon ground cardamom
1/3 cup sultana
1/4 cup brown sugar, lightly packed
6 pieces crystallized ginger, slivered

Steps:

  • After soaking the coconut for 1 hour mix remaining ingredients together.
  • Roll out pastry sheet, about 1/4 inch thick and cut into 3 inch circles.
  • Place 1 1/2 t's of filling in each, moisten edges with water, fold over and seal edges by crimping.
  • Place pastries on a lightly greased cookie sheet.
  • Cover with plastic wrap and place in the fridge for about 1 hour.
  • Preheat oven to 425 degrees.
  • Brush pastries with egg wash and bake for 20 minutes or until golden and crisp.
  • ***The amount you get depends on how thick you roll the pastry.

THE BEST SAMOSAS



The Best Samosas image

As much as we love the filling in these samosas, we also must give a big shout-out to the dough. We tried a number of techniques to get that perfect light and crispy texture -- the hallmark of a classic aloo samosa. In the end, we found that a wet dough, when rested long enough to fully hydrate the flour, created steam during frying that yielded crispy, bubbled and puffy samosas.

Provided by Food Network Kitchen

Time 2h40m

Yield about 6 to 8 servings

Number Of Ingredients 22

3 cups all-purpose flour (see Cook's Note)
2 teaspoons ajawain (optional, see Cook's Note)
3/4 teaspoon fine salt
9 tablespoons vegetable oil, plus more as needed
3/4 cup cold water
4 russet potatoes (about 2 pounds), peeled and cut into 1-inch pieces
Kosher salt, as needed, plus 1 tablespoon
1/2 medium yellow onion, chopped
One 1 1/2-inch piece fresh ginger, peeled and chopped
4 cloves garlic
2 small or 1 1/2 medium serrano chile (with seeds), stemmed
3 tablespoons water
3 tablespoons store-bought or homemade ghee or oil, recipe follows
1 teaspoon black mustard seeds (see Cook's Note)
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala (see Cook's Note)
1 teaspoon ground turmeric
1/2 cup cooked peas
2 tablespoons freshly squeezed lemon juice
1/2 cup fresh cilantro leaves, chopped
Serving suggestion: Tamarind sauce or your favorite chutney
1 pound unsalted butter

Steps:

  • For the dough: Whisk together the flour, ajawain, if using, and the salt. Add the oil and, using your hands, rub it into the flour mixture until fully incorporated. While stirring with a wooden spoon, gradually add the water, until a shaggy dough is formed. Transfer the dough to a work surface and knead until soft and pliable, about 3 minutes. Rub a little oil, about 1 teaspoon, over the dough, place on a plate and cover with a damp towel. Let the dough rest in the refrigerator for at least an hour or overnight.
  • For the filling: Put the potatoes in a medium saucepan, cover with cold tap water by about 2 inches, and season with salt. Bring to a boil, lower the heat, and simmer until tender, about 10 minutes. Drain, transfer to a medium bowl and set aside to cool slightly. Using a fork, slightly smash the potatoes.
  • Meanwhile, in a small food processor (mini-chopper), combine the onion, ginger, garlic, chiles, and 1 tablespoon water and puree to a paste.
  • Heat the ghee in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook, stirring constantly, until fragrant, about 30 seconds. Add the onion paste, salt, garam masala and turmeric and cook, stirring, until lightly browned, about 4 minutes. Add the potatoes and cook, stirring and mashing lightly with a wooden spoon, until hot, about 2 minutes. Stir in the peas. Remove from the heat and stir in the lemon juice, chopped cilantro and remaining 2 tablespoons water.
  • To form the samosas: Divide the dough into 10 portions. Using your hands, roll each portion into a small ball. On a floured work surface, using a rolling pin, roll each ball into a 7-inch wide disc. Cut each disc in half.
  • Set a small bowl of water beside you. Working with one dough semi-circle at a time, fold half of the straight edge up to the rounded side and wet its outside edge with a little water. Fold the other half up to form a cone, overlapping it with the other side by 1/4 inch. Press the edges together to form a seal. Hold the cone in one hand and fill it with about 1/4 cup of the potato filling. Slightly wet the inside of the rounded edge and fold it over the filling to enclose it. Press the edges together to seal. Repeat with the remaining dough and filling to make 20 samosas.
  • In a large, wide heavy-bottomed pot, pour in the oil to a depth of about 2 inches. Place over medium heat, and heat until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  • Working in small batches, fry the samosas until golden brown and crispy, about 5 minutes. Using tongs, transfer to a paper towel-lined baking sheet to drain. Serve immediately with tamarind sauce or your favorite chutney.
  • For the ghee: Melt the butter in a small saucepan over medium-high heat. Skim off any of the white foam that comes to the surface with a spoon (being careful not to scoop up any yellow fat from the butter) and discard. Lower the heat to medium and simmer until all of the water has evaporated and the white milk solids have browned in the bottom of the saucepan, about 8 minutes.
  • Line a sieve with cheesecloth or a coffee filter and pour the butter through into a container. Discard the browned milk solids in the sieve or reserve for another use. Use now or store in the refrigerator for up to 1 week. Yield: about 2 cups

Tips:

  • Use thin filo pastry sheets for crispy samosas. Thaw frozen sheets according to package instructions before use.
  • For a sweeter filling, add 1/4 cup granulated sugar or brown sugar to the apple mixture.
  • For a spicy filling, add 1/4 teaspoon ground cinnamon or nutmeg to the apple mixture.
  • To make the samosas ahead of time, prepare the filling and assemble the samosas, but do not fry them. Freeze the samosas on a baking sheet for 1 hour, then transfer to a freezer-safe container and freeze for up to 2 months. When ready to serve, thaw the samosas in the refrigerator overnight or at room temperature for 1 hour. Fry the samosas according to the recipe instructions.
  • Serve the samosas warm with your favorite dipping sauce, such as vanilla sauce, chocolate sauce, or caramel sauce.

Conclusion:

These dessert samosas are a delicious and unique treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their crispy filo pastry shells and sweet and flavorful filling, these samosas are sure to be a hit with everyone who tries them.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #pies-and-tarts     #desserts     #fruit     #asian     #middle-eastern     #oven     #nuts     #dietary     #equipment

Related Topics