Mini Cream Cheese Sweet Samosas (Samboosak) Recipe

Posted on


lil sweet treats will disappear off the plate in no time Mini Cream Cheese Sweet Samosas (Samboosak) Recipe
Mini Cream Cheese Sweet Samosas (Samboosak)

These tiny ‘lil sweet treats will disappear off the plate in no time! Bite-size crispy samosa wrappers filled with cream cheese and sweetened with a drizzle of thick sugar syrup. Good luck stopping at one!

Author: Cleobuttera

Serves: Makes approximately 160 mini samosas


For the Sugar Syrup:
1½ cups (300g/ 10½oz) granulated sugar
¾ cup (177ml) water
Small squeeze of fresh lemon juice (about ½ teaspoon)

For the Samosas (Samboosak):
1 (500g/ 1 lb) package samosa (samboosak) sheets, about 40 sheets (avoid the reduced-fat kind as it tends to break while wrapping)
27 squares individually wrapped cream cheese, such as Kiri, about 13oz/ 370g *(tub or brick-style cream cheese may be substituted)
1 egg white
Vegetable oil, for pan frying
chopped pistachios, for garnish (optional)


To make the Sugar Syrup: (Can be made up to a week in advance)

  1. In a medium saucepan, combine together the sugar, water and squeeze of lemon juice. Set on a stovetop over high heat. Try to avoid stirring it as it heats to prevent crystallization from happening, but if the sugar is not dissolving, then help it out with a few stirs. Once it comes to a boil, STOP stirring.
  2. Bring to a rolling boil, then immediately reduce the heat to medium and let it simmer for 10 minutes. Set a timer! The syrup will thicken, and have a consistency similar to corn syrup. It should be slightly thicker than the average simple syrup used for kunafa.
  3. Remove from heat. Transfer to a medium bowl, liquid measuring cup or gravy boat and allow to cool to room temperature before using.

To make the samosas (samboosak):

  1. Unwrap the cream cheese squares and cut each square into 6 equal pieces. If only tub or brick-style cream cheese is available to you, then use about a ¼ teaspoon-ish of that per mini samosa.
  2. Unwrap the samosa wrappers from its packaging and place on a cutting board. Leave all the sheets intact and stacked on top of each other; do not separate the sheets. Using a sharp knife, cut the stack of wrappers from the middle, vertically into 2 equal stacks. Then cut each stack in half horizontally. You should now have 4 equal stacks. Cover the samosa sheets with a clean tea towel to avoid drying out.
  3. Peel one sheet of samosa wrapper to work with at time, keeping the rest covered.
  4. Hold one sheet of wrapper with one hand, then using the other hand, pick the upper left corner of the wrapper, pull it down and form an inverted cone around your finger. Please refer to the step-by-step photos in the post. Insert one piece of the cut up cream cheese inside the cone. Gently press down the cone to flatten the piece of cheese. Lift the long, dangling side of the sheet up to cover the exposed piece of cheese. Continue wrapping the the long side of the sheet around the cheese triangle. When you reach the end, you should be left with a tiny piece of sheet hanging out. Dab that little piece with a thin layer of egg white (this will act as a glue), then grab that piece and tuck it inside the pocket in the triangle to close it up. Repeat with the remaining sheets. At this point, the samosa triangles can either be cooked right away or frozen for up to a month. (Please refer to the ‘notes’ below for more details about freezing.
  5. To cook the samosas, fill a large skillet with just enough oil just to cover the bottom of the skillet. Heat over medium heat until shimmering.
  6. Place enough samosas to fill the skillet without overcrowding it. Fry for about 2 to 3 minutes on the first side until golden in color and feels crisp to the touch, then turn them to the other side and cook for another minute or two until nicely colored and crisped as well. Transfer to paper towels to drain.
  7. When ready to serve, spread a thin layer of the sugar syrup on the bottom of a serving platter, then arrange the samosas over it. Drizzle with more syrup, but don’t drown them. You might not need all of it. Sprinkle with chopped pistachios, if desired. Serve warm or at room temperature. They are best eaten the same day they’re made.

*Filled (not fried) samosas keep really well in the freezer, for up to 1 month. You could double (or quadruple) the quantity and store in the freezer in zipper lock bags until needed. Just allow to thaw a little, for about 10 to 15 minutes, until you heat the oil, before frying.


Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your e-mail address will not be published. Required fields are marked *