Mini Cinnamon Walnut Samosas (samboosak)

Ingredients

• As neededNeutral-tasting oil, such as vegetable, sunflower, corn or rapeseed oil
• 2½ tablespoons (19 g)Plain flour
• 2 tablespoonsWater
• 1 packet (500 g; 1 lb), about 40 sheetsSamosa (samboosak) pastry sheets
• 250 g (about 2 cups)Raw walnuts
• 1¾ teaspoonsGround cinnamon
• 1½ cups (300 g; 10½ oz)Granulated sugar
• ¾ cup (177 ml)Water
• A small squeeze (about ½ teaspoon)Fresh lemon juice
• 1, optionalCinnamon stick
• 3, cracked open, optionalCardamom pods

Instructions

1. 1

   Combine syrup ingredients

   Put the sugar, 177 ml water, lemon juice, cinnamon stick and cracked cardamom pods, if using, in a medium saucepan. Set over high heat. Avoid stirring as it heats to help prevent crystallisation; if the sugar is not dissolving, stir a few times. Once it boils, stop stirring.

2. 2

   Simmer the syrup

   Bring the syrup to a rolling boil, then immediately lower the heat to medium and simmer for 10 minutes. Set a timer: it should thicken to a consistency similar to corn syrup, slightly thicker than a typical simple syrup for kunafa.

3. 3

   Cool the syrup

   Take the pan off the heat and pour the syrup into a medium bowl, liquid measuring jug or gravy boat. Leave it to cool to room temperature before using.

4. 4

   Chop the walnuts

   Put the walnuts and ground cinnamon in a food processor. Pulse until the walnuts are very finely chopped but not fully ground.

5. 5

   Cut the pastry

   Unwrap the pastry sheets and place the stack on a chopping board without separating the sheets. With a sharp knife, cut the stack vertically into two equal stacks, then cut each stack in half horizontally to make four equal stacks. Cover them with a damp tea towel to stop them drying out.

6. 6

   Take one sheet

   Peel off one pastry sheet at a time to work with, keeping the remaining sheets covered.

7. 7

   Shape a cone

   Hold one sheet in one hand. With the other, take its upper-left corner, pull it down and wrap it around your finger to form an inverted cone.

8. 8

   Fill and fold

   Spoon about ½ teaspoon of walnut mixture into the cone and gently press it down to flatten. Lift the long hanging side of the sheet over the exposed walnuts, then continue wrapping it around the triangle. When only a small piece remains, dab it with a thin layer of flour paste made from the flour and 2 tablespoons water, then tuck it into the pocket to seal. Repeat with the remaining sheets.

9. 9

   Choose when to fry

   Fry the samosas straight away, or freeze them for up to one month.

10. 10

    Heat the oil

    Pour about 2.5 cm (1 inch) of oil into a large frying pan and heat over medium heat until it shimmers.

11. 11

    Fry until crisp

    Add enough samosas to fill the pan without overcrowding it. Fry, turning or stirring occasionally, until golden brown and crisp to the touch. Transfer to paper towels to drain.

12. 12

    Add syrup and serve

    While the samosas are still hot, transfer them to a plate or bowl and drizzle with the cooled syrup. Arrange on a serving platter and serve warm or at room temperature. They are best eaten on the day they are made.

What are samboosak?

Samboosak are filled pastries found in Middle Eastern cooking, with savoury and sweet versions. This one uses thin samosa sheets folded into small triangles around a walnut and cinnamon filling.

The contrast is what makes this version work: crisp fried pastry, a nutty centre and a fragrant syrup. The syrup is poured over after frying, so it adds sweetness without going into the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 51 calories, 1g protein, 6g carbs, 3g fat.

The walnuts and frying oil provide most of the fat, while the pastry and sugar syrup supply most of the carbohydrates; walnuts and pastry contribute some protein. Pair a few samosas with fresh fruit or serve them after a meal with a source of protein to make a more balanced plate.

Walnut filling

Fine chop: pulse the walnuts with the cinnamon until finely chopped, stopping before they turn into a paste. A little texture helps the filling stay distinct inside each small pastry.

Small portions: use about ½ teaspoon per triangle. Keeping the filling modest makes the wrappers easier to fold and seal.

Keep the sheets supple

Covered stack: cut the sheets while they are still stacked, then cover them with a damp tea towel. Thin pastry can dry out quickly and become brittle while you work.

One at a time: peel off a single sheet and keep the rest covered. If a sheet tears, handle it gently and make sure the final fold is tucked firmly into the pocket.

Folding and sealing

Form the cone: pull the upper-left corner down around a finger to create the first pocket. Add the walnut mixture, flatten it gently, then wrap the long side around it to make a triangle.

Flour paste: mix the flour and water into a thin paste and dab a little on the final flap. Tuck the flap into the pocket to close the samosa before frying.

Syrup cues

Hands off after boiling: stirring the sugar syrup once it boils can encourage crystallisation, so leave it alone after that point. Simmer for 10 minutes, until it looks thicker than a light simple syrup.

Cool before drizzling: the syrup should be at room temperature when it meets the hot samosas. This keeps the coating controlled rather than making the pastry sit in hot liquid.

Frying for crispness

Shimmering oil: heat about 2.5 cm of oil over medium heat and wait until it shimmers before adding the samosas. Fry in batches, leaving room for them to move in the pan.

Golden and crisp: look for an even golden-brown colour and pastry that feels crisp to the touch. Drain each batch on paper towels before adding syrup.

Serving and timing

Serve the samosas warm or at room temperature, with the cooled syrup drizzled over them while they are still hot. A cup of tea or coffee makes a simple accompaniment.

The full batch takes time because each piece is folded by hand, so preparing them ahead can help. The assembled samosas can be frozen for up to a month before frying.

Recipe notes & tips

• Keep the unused pastry sheets covered with a damp tea towel throughout folding.
• Pulse the walnuts in short bursts so they stay chopped rather than turning into a paste.
• Use about ½ teaspoon of filling per samosa to leave enough room to fold and seal it.
• Let the syrup cool completely while the samosas are being assembled.
• Fry in batches so the oil stays hot and the pastry can crisp evenly.
• Drizzle the syrup over the samosas while they are hot for an even coating.

Variations

• Citrus syrup: add a little extra lemon juice for a brighter finish.
• Cardamom aroma: include the cracked cardamom pods in the syrup as directed for a floral note.
• More cinnamon: increase the ground cinnamon slightly for a warmer walnut filling.
• Less syrup: drizzle lightly over the fried samosas for a less sweet finish.
• Freeze ahead: freeze the assembled samosas for up to a month, then fry them when needed.

Common mistakes to avoid

• Dry pastry: keep the stack under a damp tea towel and uncover only one sheet at a time.
• Overfilled triangles: use about ½ teaspoon of walnut mixture so the pastry can close securely.
• Loose seams: apply a thin layer of flour paste to the final flap and tuck it into the pocket.
• Stirring boiling syrup: stop stirring once it reaches a boil to help avoid crystallisation.
• Crowded pan: fry in batches so the samosas have room to crisp.
• Syrup that is too hot: cool it to room temperature before drizzling over the fried pastries.

How to store

The assembled, unfried samosas can be frozen for up to one month. Once fried and drizzled with syrup, they are best eaten the same day; keep any leftovers covered at room temperature and re-crisp briefly in a warm oven if needed.

Frequently asked questions