Samsa

Samsa Recipe - Delicious Asian Pastry with Walnuts and Butter

Region / culture: Asia | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 8

Introduction

Samsa is a popular Central Asian pastry filled with a delicious mixture of walnuts, sugar, and butter. This flaky and sweet treat is perfect for dessert or a snack.

History

Samsa has been enjoyed in Central Asia for centuries, with variations of the recipe found in countries like Uzbekistan, Kazakhstan, and Tajikistan. Traditionally, samsa was made with a savory meat filling, but this sweet walnut version has become a favorite among those with a sweet tooth.

Ingredients

Filling

6 oz (170 g) shelled walnuts, crushed
1.5 tbsp sugar
1.5 tbsp unsalted butter, softened

Dough

1.5 cup all purpose flour
0.5 tsp salt
0.67 cup lukewarm water
4 tbsp unsalted butter, softened
4 tbsp confectioner's sugar
2 cup vegetable oil

How to prepare

Filling

In a bowl, combine walnuts, butter, and sugar.
Set the mixture aside at room temperature.

Dough

Place flour in a large mixing bowl.
Create a well in the middle and pour water into the well.
Add salt and half of the butter to the well.
Slowly stir the flour into the mixture until absorbed.
Beat the mixture firmly until a firm dough is formed.
Shape the dough into a ball.
On a floured surface, roll the dough out into a rectangle approximately 18" x 16".
Brush the dough with the remaining butter and fold it into quarters.
Roll out the dough again as thinly as possible.
Cut the dough into a rectangle measuring 18" x 16", then cut it into 2" squares.
Place a teaspoon of walnut filling in the center of each square.
Draw up the four corners of the square to the middle.
Pinch the corners together to seal the filling.
Heat oil in a deep pot or fry-well to 375°F (191°C).
Drop 8-10 fritters at a time into the hot oil and fry for 3 minutes.
Remove the fritters and place them on a draining rack.
Sprinkle the fritters with confectioner's sugar and serve.

Variations

Try adding a sprinkle of cinnamon or cardamom to the walnut filling for extra flavor.
Substitute the walnuts with almonds or pistachios for a different twist on the recipe.

Cooking Tips & Tricks

Make sure to roll out the dough as thinly as possible to achieve a flaky pastry.

- Be careful not to overfill the samsa, as it may burst open during frying.

- Fry the samsa in batches to ensure even cooking and a crispy exterior.

Serving Suggestions

Samsa is best enjoyed warm with a cup of tea or coffee. Serve as a dessert or snack for a sweet treat.

Cooking Techniques

Fry the samsa in hot oil for a crispy exterior.

- Make sure to seal the filling well to prevent it from leaking out during frying.

Ingredient Substitutions

You can use different nuts like almonds or pistachios in place of walnuts.

- Margarine can be used instead of butter for a dairy-free version of samsa.

Make Ahead Tips

You can prepare the samsa ahead of time and fry them just before serving for a fresh and crispy pastry.

Presentation Ideas

Serve the samsa on a platter dusted with confectioner's sugar for a beautiful presentation.

Pairing Recommendations

Pair samsa with a hot cup of tea or coffee for a delightful snack or dessert.

Storage and Reheating Instructions

Store any leftover samsa in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F (177°C) for 5-10 minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of samsa contains approximately 250 calories.

Carbohydrates

Each serving of samsa contains approximately 25 grams of carbohydrates.

Fats

Each serving of samsa contains approximately 15 grams of fats.

Proteins

Each serving of samsa contains approximately 5 grams of proteins.

Vitamins and minerals

Samsa is a good source of vitamin E and omega-3 fatty acids from the walnuts.

Alergens

Samsa contains nuts (walnuts) and dairy (butter), so it may not be suitable for those with allergies to these ingredients.

Summary

Samsa is a delicious pastry filled with walnuts, sugar, and butter. It is a rich source of fats and carbohydrates, making it a satisfying treat.

Summary

Samsa is a delicious Central Asian pastry filled with a sweet walnut mixture. This flaky and crispy treat is perfect for dessert or a snack, and is sure to be a hit with your family and friends.

How did I get this recipe?

It feels like just yesterday when I stumbled upon this recipe for Samsa. I was a young girl, just starting to explore the world of cooking, and I had the good fortune of meeting a kind elderly woman by the name of Mrs. Johnson. Mrs. Johnson was known in our neighborhood for her delicious pastries and baked goods, and I was eager to learn from her.

One day, I mustered up the courage to knock on Mrs. Johnson's door and ask her for some cooking tips. To my surprise, she welcomed me with open arms and invited me into her cozy kitchen. As we chatted over a cup of tea, Mrs. Johnson began to share with me the story of how she learned to make Samsa.

She told me that Samsa is a traditional Uzbek pastry that is typically filled with a savory meat mixture and baked to perfection. Mrs. Johnson explained that she first learned to make Samsa from her own grandmother, who had passed down the recipe through generations. As Mrs. Johnson spoke, I could see the love and pride she had for this dish, and I knew that I had to learn how to make it myself.

Mrs. Johnson graciously offered to teach me the recipe, and we spent the afternoon preparing the Samsa together. She showed me how to make the dough from scratch, rolling it out thin and cutting it into squares. Then, Mrs. Johnson demonstrated how to prepare the filling, a delicious mixture of ground beef, onions, and spices.

As we assembled the Samsa, Mrs. Johnson shared with me some of the tips and tricks she had learned over the years. She showed me how to seal the edges of the pastry to keep the filling from spilling out, and how to create a beautiful braided pattern on top. Mrs. Johnson's hands moved with the skill and precision that only comes from years of practice, and I did my best to follow her lead.

Finally, we placed the Samsa in the oven to bake, and the tantalizing aroma of the pastry filled the kitchen. As we waited for them to cook, Mrs. Johnson regaled me with stories of her own experiences making Samsa, from family gatherings to special occasions. I could see how much joy this dish had brought to her life, and I felt grateful to be a part of that tradition.

When the Samsa were finally ready, Mrs. Johnson pulled them out of the oven and placed them on a platter for us to enjoy. The golden brown pastry was flaky and crispy, and the savory filling was bursting with flavor. As I bit into my first Samsa, I knew that this recipe would hold a special place in my heart for years to come.

Over the years, I have continued to make Samsa using Mrs. Johnson's recipe, passing it down to my own children and grandchildren. Each time I prepare this dish, I am reminded of the wonderful day I spent in Mrs. Johnson's kitchen, learning from a master of her craft. The tradition of making Samsa has become a cherished part of my family's culinary heritage, and I am grateful to have had the opportunity to learn from such a talented and generous teacher.

As I sit here now, surrounded by the comforting scent of freshly baked Samsa, I am filled with gratitude for the wonderful people and experiences that have shaped my love of cooking. Mrs. Johnson may no longer be with us, but her legacy lives on in every batch of Samsa that I make. And for that, I am truly thankful.