Mini Cinnamon Walnut Samosas (samboosak)

hese sweet 'lil treats will make everyone go nuts! Bite-size crispy samosa triangles filled with an aromatic mixture of walnuts and cinnamon, and sweetened with drizzles of spiced sugar syrup. Good luck stopping at one!

📝 Ingredients

• Neutral tasting oil, such as vegetable, sunflower, corn or canola
• 2 1/2 tablespoons (19g) all purpose flour
• 2 tablespoons water
• 1 (500g/ 1 lb) package samosa (samboosak) sheets (about 40 sheets)
• 250 g (about 2 cups) raw walnuts
• 1 3/4 teaspoons ground cinnamon
• 1 1/2 cups (300g/ 10 1/2oz) granulated sugar
• 3/4 cup (177ml) water
• Small squeeze of fresh lemon juice (about 1/2 teaspoon)
• 1 cinnamon stick (optional)
• 3 cardamom pods, cracked open (optional)

👨‍🍳 Instructions

1. 1In a medium saucepan, combine together the sugar,...: In a medium saucepan, combine together the sugar, water, lemon juice, cinnamon stick and cardamom (if using). Set on a stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
2. 2Bring to a rolling boil, then immediately reduce...: Bring to a rolling boil, then immediately reduce the heat to medium and let it simmer for 10 minutes. Set a timer! The syrup will thicken, and have a consistency similar to corn syrup. It should be slightly thicker than the average simple syrup used for kunafa.
3. 3Remove from heat. Transfer to a medium bowl,...: Remove from heat. Transfer to a medium bowl, liquid measuring cup or gravy boat and allow to cool to room temperature before using.
4. 4Place the walnuts and cinnamon in a food...: Place the walnuts and cinnamon in a food processor, and pulse until the walnuts are very finely chopped but not fully ground.
5. 5Unwrap the samosa wrappers from its packaging and...: Unwrap the samosa wrappers from its packaging and place on a cutting board. Leave all the sheets intact and stacked on top of each other; do not separate the sheets. Using a sharp knife, cut the stack of wrappers from the middle, vertically into 2 equal stacks. Then cut each stack in half horizontally. You should now have 4 equal stacks. Cover the samosa sheets with a damp tea towel to avoid drying out.
6. 6Peel one sheet of samosa wrapper to work...: Peel one sheet of samosa wrapper to work with at time, keeping the rest covered.
7. 7Hold one sheet of wrapper with one hand,...: Hold one sheet of wrapper with one hand, then using the other hand, pick the upper left corner of the wrapper, pull it down and form an inverted cone around your finger. Please refer to the step-by-step photos in the post.
8. 8Spoon about 1/2 teaspoon of the walnut mixture...: Spoon about 1/2 teaspoon of the walnut mixture into the cone. Gently press down onto the cone to flatten. Lift the long, dangling side of the sheet up to cover the exposed walnuts. Continue wrapping the the long side of the sheet around the walnut triangle. When you reach the end, you should be left with a tiny piece of sheet hanging out. Dab that little piece with a thin layer of flour paste (this will act as a glue), then grab that piece and tuck it inside the pocket in the triangle to close it up. Repeat with the remaining sheets.
9. 9At this point, the samosas can be fried...: At this point, the samosas can be fried right away or frozen for up to a month.
10. 10Fill a large skillet or frying pan with...: Fill a large skillet or frying pan with about 1-inch of oil, then place over medium heat until the oil is shimmering.
11. 11Place enough samosas to fill the skillet without...: Place enough samosas to fill the skillet without overcrowding it. Fry, stirring occasionally, until golden brown in color and feels crisp to the touch. Transfer to paper towels to drain.
12. 12Transfer the hot samosas to a plate or...: Transfer the hot samosas to a plate or bowl and while still hot, drizzle with the cooled syrup. Arrange the samosas on a serving platter and serve warm or at room temperature. They are best eaten the same day they're made.