Puff pastry samsa
10 servings
60 minutes
Puff pastry samsa is a delightful dish inspired by the culinary traditions of Central Asia but adapted to European cuisine. Its flaky dough, infused with margarine, gives it lightness and a crispy texture. The filling encased in a golden crust reveals a rich aroma of spices and the tenderness of the cooked dough. This dish is perfect for both a cozy family dinner and a festive table. It is served hot, complemented by sour cream or spicy sauces. Sesame and black cumin on the surface of the samsa add subtle nutty and spicy notes, making it even more appetizing. This is not just an appetizer – it's a gastronomic delight where each layer of dough holds the story of craftsmanship and culinary traditions.
1
Use as much flour as the dough requires. It should be firm like for dumplings, let it rest for 20 minutes, then knead it well again, divide the resulting amount into 2 parts, and roll out thin layers on a large table, but not transparent. Grease the layer with melted margarine, cut into strips about 7-8 cm wide. Then roll the strips one on top of the other into a roll.
- Wheat flour: 1 kg
- Margarine: 200 g
2
You have 2 rolls in front of you. We send them covered with a bag to rest in the refrigerator for 2 hours.
3
Then we take them out one by one, roll them out again with margarine, and roll them into separate rolls, letting them sit for another 20-30 minutes. We unwrap the rolls and cut them into pieces about 3-4 cm wide, then roll them out (as in the photo) into 3 mm thick layers and place the filling on them. We pinch them as we like, and now we wait for our samsa to bake. Before sending them to the oven, we brush them with egg wash and sprinkle with sesame seeds. I also had some nigella seeds — these aromatic seeds are favored by Uzbeks for sprinkling on samsa and flatbreads.
- Margarine: 200 g