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🇩🇿 Algerian Triangular Pastry - Samsa

Cuisine Algerian
Keyword Samsa
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12

Ingredients

Dough

  • 1 cup all purpose flour
  • 1/4 cup unsalted butter, melted and cooled
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • Around 1/4 cup orange blossom water ( more or less)
  • About 1/2 cup cornstarch to work out the dough

Filling

  • 3/4 cup coarsely ground toasted peanuts
  • 1/4 cup granulated sugar
  • 1 tsp vanilla
  • 1/2 tsp cinnamon powder
  • Orange blossom water

Frying

  • Vegetable or canola oil

Drenching

  • About 1 cup Sugar syrup

Garnish

  • Toasted sesame seeds( optional)

Instructions

  1. In a bowl, mix with hands flour, baking powder, butter and salt until everything is well incorporated.

  2. Add orange blossom water gradually and mix without kneading until obtain a soft dough( not too soft though)..

  3. Cover with plastic wrap and let rest on the counter for at least 1 hour.

  4. Prepare the filling by mixing in a bowl the peanuts, sugar, vanilla, and cinnamon.

  5. Add orange blossom water 1 tablespoon at the time and mix with hands until it starts to get together. It should not be a paste though but should have a sandy texture. Set aside.

  6. Get back to the dough and place on a slightly floured (with cornstarch) working board.

  7. Roll out the dough into thin sheets. Slightly flour the surface with cornstarch and fold each sheet in 1/3 then fold the other edge on top(3 layers). Flour with cornstarch and fold again in 1/2. Use a rolling pin to flatten it.

  8. Pass the sheets in the pasta machine, starting with the large thickness to the thinnest one.

  9. Use a pizza roll and cut large stripes.

  10. Cut one edge of the stripe into an oblique line.

  11. Place about 1 tablespoon of the filling around that edge and fold that edge over the filling to cover it. That will form a triangle.

  12. Roll 3 times so that the filling will not come out and you form a good triangle. Make sure to press only on the the angles of the triangle in each fold.

  13. Seal the last fold with orange blossom water by just wetting it with your finger.

  14. Heat oil over medium heat.

  15. Reduce the heat to medium low and fry the Samsa.

  16. Using a spoon, throw oil on the Samsa during frying, that helps it get bubbles and almost double in volume.

  17. Turn to fry the other side until golden.

  18. Let cool completely then drench in sugar syrup.

  19. Sprinkle sesame seeds on top (optional).

  20. Enjoy with tea or coffee.

Recipe Notes

  • The total time in this recipe didn’t include the rest time of the dough.
  • I have used 1/4 cup as a measuring cup.
  • If you make a big amount of Samsa, make sure to only drench in sugar syrup the amount that should be served. Keep the rest in an airtight container.
  • To keep your Samsa crunchy, drench it in cold sugar syrup( not hot).
  • Samsa mold can be used in this recipe.