Samsa are tunisian sweet triangles stuffed with roasted nuts, usually prepared during the holy month of ramadan.
- Cut the brick pastry sheets or spring rolls into strips of equal width. The strips should be at least of 20 cm long.
- In a large bowl, mix the dry ingredients together : almond powder, hazelnut powder and icing sugar.
- Add the sesame paste and mix well.
- Add honey and geranium water. The mixture should have a texture of a paste.
- You can add some honey or geranium water if you feel that the paste is too dry.
- Put a heaping tbsp of the filling on the sheet.
- Close the sheet so that it’s a triangle.
- Repeat until you run out of filling.
- Brush a baking tin with vegetable oil and place the samsa triangles
- Brush the triangles with oil.
- Bake in a preheated oven at 160°C for 15 to 20min.
- The triangles should have a golden color and should be crispy.
- Prepare the syrup by bringing the water and sugar to a boil.
- When the syrup starts to boil, add the lemon juice and let it cook for 5 more minutes. Then, leave to completely cool.
- When the triangles are baked, soak with the cold syrup using a spoon.
- You can sparkle the triangle with sesame, ground almonds or ground pistachio.