Algerian Samsa with Almond Paste Filling

Get ready to satisfy your sweet tooth with an irresistible treat! Introducing Samsa, a crispy pastry filled with delectable almond paste.

During Ramadan, Samsa takes center stage in Algeria, becoming a beloved post-Iftar dessert. Imagine biting into a golden Samsa, wonderfully fried and dipped in a warm honey bath. Pair it with your favorite hot beverage for a taste sensation!

But here’s the best part: I have a homemade recipe that will take your Samsa to new heights. Skip the store-bought versions and create a dough that’s delightfully crispy and light. This recipe is perfect for beginner bakers too!

Impress your loved ones with this delightful Samsa recipe. Whether you’re a baking novice or a seasoned pro, this recipe is a winner. Let’s dive in and create a mouthwatering dessert that’s sure to please. Get ready to elevate your baking game and enjoy the deliciousness of Samsa!

Ingredients:

For Filling:

• 300g of all-purpose flour (10.6 oz)
• 65g of water (2.3 oz)
• 65g of orange blossom water (2.3 oz)
• 60g of sunflower oil (2.8 oz)
• Pinch of salt

For the dough:

• 200g of ground almond (7 oz or 1.5 cups)
• 70g of caster sugar (2.5 oz or 1/3 cup)
• Pinch of cinnamon
• A few drops or a dash of orange blossom water

Method:

Preparing the filling:

1. In small bowl mix the ground almond, the sugar and the cinnamon.
   
2. Pour slowly the orange blossom water (maybe a tablespoon is enough) and mix until you obtain an almond paste and set aside.

Kneading the dough:

1. In a big bowl, mix the flour and sunflower oil using your hands.
   
2. Slowly pour the water and orange blossom mixture into the bowl and knead until you get a stretchy dough.
   
3. Cover the bowl with plastic wrap and put it in the refrigerator for 2 hours.
   
4. After 2 hours, take the dough out of the refrigerator.
   
5. Sprinkle corn starch, not flour, onto a clean surface.
   
6. Roll out the dough into a long rectangle measuring 50 centimeters (about 20 inches) by 12 centimeters (about 5 inches).
   
7. Occasionally sprinkle a little corn starch as you roll.
   
8. The dough should be very thin, almost see-through.
   
9. Cut out 3 long strips that are 50 centimeters (about 20 inches) long and 6 centimeters (about 2.5 inches) wide.
   
10. On one edge of each strip, cut into an angled line.
    
11. Place a tablespoon of filling along the angled edge and fold it over to cover the filling, forming a triangle.
    
12. Roll it 3 times to create a well-formed triangle and seal it with a bit of water using your finger.
    
13. Repeat the same process with the remaining strips.

Frying the dough:

1. Heat sunflower oil in a large pan.
   
2. Fry the Samsa on both sides until they turn golden brown. While frying, you can add oil by spoonfuls to see small bubbles.
   
3. Remove the Samsa from the pan and let them cool in a colander.
   
4. In another large pan, heat some honey over low heat and dip each Samsa into the honey.
   
5. Take them out of the pan and transfer them to a serving dish.

The Samsa are crunchy, sweet and delicious, serve with an aromatic mint tea. Saha ftourkoum!

PS: For a perfect finish of your stripes you can use a pasta machine!