Crispy little triangles of brick pastry, filled with almonds scented with orange blossom water, then glazed in a light honey syrup. A festive, golden, glossy, and delicately crunchy Tunisian pastry.
Ingredients
- 10 sheets brick pastry sheets
- 220 g almond flour
- 160 g caster sugar
- 120 ml water
- 80 g acacia honey
- 3 tbsp orange blossom water
- 1 tsp ground cinnamon
- 40 g unsalted butter
- 500 ml sunflower oil
- 25 g sliced almonds
- 1 pinch fine salt
Method
- Prepare the syrup by heating the sugar, water, and honey over low heat; let simmer until you obtain a slightly coating texture, then flavor with some of the orange blossom water off the heat.
- Mix the almond flour with the cinnamon and salt, then incorporate the melted butter and the remaining orange blossom water until you obtain a pliable, fragrant filling that holds together when pressed.
- Cut the brick pastry sheets into even strips, then keep them under a barely damp cloth so they remain pliable without breaking.
- Place a small log of filling at the base of each strip, then fold into a tight triangle, sealing the edges well to prevent the filling from escaping.
- Heat the oil in a small pot or sauté pan; it is ready when a small piece of brick pastry sizzles immediately without browning too quickly.
- Fry the samsas in small batches, turning them until they are evenly golden, crispy, and light to the touch.
- Drain them briefly on paper towels, then submerge them while still hot in the warm syrup just long enough to glaze them.
- Arrange the samsas on a ceramic plate, sprinkle with sliced almonds, and let rest until the surface is glossy and slightly sticky without softening.
Nutrition
Per serving
- Energy
- 920.3 kcal
- Protein
- 15.62 g
- Carbohydrate
- 85.82 g
- Fat
- 60.5 g
- Fibre
- 8.47 g
- Calcium
- 175.81 mg
- Iron
- 2.27 mg
- Magnesium
- 167.75 mg
