Month: February 2020

In a bowl, sift the flour, salt, vanilla and mix them well with a spoon.

Add butter, oil, orange blossom water and mix with hands until everything is well incorporated.

Add milk little by little and mix without kneading until obtain a soft dough. You may not need to use all the milk (depending on your flour).

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

In meantime, prepare the filling by mixing the almond flour, sugar, vanilla and cinnamon.

Add orange blossom water 1 tablespoon at the time until obtain a soft paste.

Cover with plastic wrap and set aside.

Once the dough is rested, place it on a slightly floured surface and roll out with a rolling pin to about 1/8 inch thick or less.

Use a round cookie cutter and cut out the dough into discs.

Place a small amount of filling in the middle of each disc of dough. Make sure to roll the filling first into a small cone with hands.

Fold the dough over the filling to form a small cone.

Use a special tool “ Nekkache” to pinch the cones and make them look nice.

Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Place the cones in a baking sheet.

Bake in a 350°F preheated oven for about 20 minutes.

Drench immediately in sugar syrup.

Dip the top of the cones in almond flour or coarsley ground almonds (optional).

Enjoy.

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

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

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

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

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.

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

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.

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

Use a pizza roll and cut large stripes.

Cut one edge of the stripe into an oblique line.

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.

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.

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

Heat oil over medium heat.

Reduce the heat to medium low and fry the Samsa.

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

Turn to fry the other side until golden.

Let cool completely then drench in sugar syrup.

Sprinkle sesame seeds on top (optional).

Enjoy with tea or coffee.