CHRISTINE CAPENDALE
CHRISTINE CAPENDALE
CHRISTINE CAPENDALE

Apple And Pear Samoosas (With Cinnamon Sprinkle)

1

  • Overview
  • Ingredients
    9 items
  • Directions

Enjoy the delightful fusion of diced Granny Smith apples, firm pears, and aromatic cinnamon, enveloped in crispy phyllo pastry, creating irresistible apple and pear samoosas. These golden parcels are perfect for dessert or a sweet snack.

Filling

  • 500g Granny Smith apples
  • 500g pears
  • 45g butter
  • 50ml honey
  • 5ml cinnamon
  • 80ml brown sugar
  • 30ml orange juice
  • 8 sheets phyllo pastry
  • Butter

  • Melt the butter in a saucepan, add the apple, pear, honey, cinnamon, brown sugar and the orange juice. Stir until the fruit is soft and caramelised. The mixture must be quite dry. Cool completely.
  • Preheat the oven to 180°C and line a baking tray with baking paper.
  • Brush the phyllo pastry with melted butter and make stacks of two sheets each. Cut each double layer of brushed phyllo pastry into 5 long strips.
  • Place a heaped teaspoon of filling on the bottom left corner of each strip. Fold over the pastry to make triangles.
  • Repeat with the remaining filling and pastry.
  • Brush with melted butter and place on the prepared baking sheet.
  • Bake for about 15 minutes until golden brown and crisp.
  • Serve warm with crème fraiche and cinnamon sprinkle (MIX together 60 ml castor sugar, 5 ml ground cinnamon and 20 g finely chopped roasted pecan nuts).