Samsa (Algerian)

Updated at: Sun, 07 Apr 2024 14:04:21 GMT

Step 1

Grind the toasted almonds in a food processor until very fine. Transfer to a mixing bowl. Add the confectioners’; sugar, orange blossom water zest, melted butter, cinnamon powder and vanilla blend well. Set aside.

Step 2

For the pastry you can use spring roll pastries, sheets brik or phyllo pastry. Cut one sheet of pastry in half, and brush the ends with melted butter.

Step 3

Place 2 to 3 teaspoons of almond filling at the top of each strip of pastry. Fold the top corner over the filling to form a triangle and continue folding as though folding a flag until the filling is completely encased in the triangle. Tuck the end corner in, place on a plate, and continue filling and shaping the triangles until you use up both filling and pastry.

Step 4

Pour enough sunflower oil into a large, deep frying pan to reach a depth of 2 inches (5 centimeters). Place over medium-high heat. Check the temperature by dipping the corner of one pastry into the oil; if the oil bubbles around it, it’s ready. (A candy thermometer should register 350°F [180°C].) Drop in about four pastries. Fry the pastries until golden brown all over, a couple of minutes on each side.

Step 5

Remove the pastries using a slotted spoon and drop them into honey. Turn in the honey a couple of times and transfer to a serving dish. Repeat the process. Once you have done all the samsa, sprinkle them with the toasted pistachio nuts. Store in an airtight container at room temperature for up to 3 days.

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