This site uses only a few technical cookies that are necessary for its operation.
By continuing to browse, you agree to their use (learn more...).
By continuing to browse, you agree to their use (learn more...).
Get every new recipe, step by step in pictures, by email. Free, max 2 emails a week.
Pears and caramelised walnut samosas
Samosas are small parcels of filling wrapped in brik (or filo) sheets and either shallow or deep fried. Here is a sweet version, with pears and caramelised walnuts.
353 K 4.8/5 (6 reviews)594623
Last modified on: October 19th 2026
For 4 people, you will need:
- 1
4 Pears - 2
½ lemon - 3
30 g clarified butter - 4
100 g walnut kernels - 5
2 tablespoons caster sugar - 6
6 sheets of brick pastry - 7
real custard sauce (crème anglaise) - 8
a little Oil - 9 2 tablespoons caster sugar
- Total weight: 1,030 grams
Times for this recipe
Preparation
1 hour 1 min.
Cooking
20 min.
All in all
1 hour 25 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Peel 4 Pears, cut into 4 and discard the core of each quarter.
Stage 2 - ⌛ 5 min.
Cut each quarter into small pieces and sprinkle with juice of ½ lemon.
Stage 3 - ⌛ 10 min.
In a frying pan on high heat fire, melt 30 g clarified butter, then add pears.
Cook until they are browned, then add 2 tablespoons caster sugar.
Cook a few more minutes, stirring from time to time, until they caramelise. Set aside.
Cook until they are browned, then add 2 tablespoons caster sugar.
Cook a few more minutes, stirring from time to time, until they caramelise. Set aside.
Stage 4 - ⌛ 3 min.
Finely chop 100 g walnut kernels.
Stage 5 - ⌛ 1 min.
In a frying pan on high heat, put walnuts and 2 tablespoons caster sugar.
Stage 6 - ⌛ 5 min.
Start to stir as soon as the sugar begins to melt, and continue until it caramelises. Set aside.
Stage 7 - ⌛ 1 min.
Prepare samosas:
Take a half a brik (or filo)sheet and fold in half to make a long strip.
Take a half a brik (or filo)sheet and fold in half to make a long strip.
Stage 8 - ⌛ 1 min.
Place a tablespoon of pears + walnuts at one end of the strip.
Stage 9 - ⌛ 1 min.
Fold the pastry over the mixture at an angle.
Stage 10 - ⌛ 2 min.
Then fold over again to form a small triangle.
Stage 11
You should be left with a "flap" at the end.
Stage 12 - ⌛ 1 min.
Wet this end with a brush dipped in a little water or egg-white.
Stage 13 - ⌛ 30 min.
And stick onto the triangle to seal it and finish the samosa.
Do the same with all the 6 sheets of brick pastry.
Do the same with all the 6 sheets of brick pastry.
Stage 14
The whole of this operation is a bit difficult to show, but you can also see how it's done in this short video.
Stage 15 - ⌛ 1 min.
Just before serving heat some oil in a frying pan, and fry the samosas until golden brown...
Stage 16 - ⌛ 5 min.
... all over.
Note: you can also cook samosas in a deep-fat fryer.
Note: you can also cook samosas in a deep-fat fryer.
Stage 17
Serve on a plate, about 3 samosas per guest, with any left over pear and walnut filling, and surrounded with custard sauce (crème anglaise) for example.
Remarks
It is not very obvious from the photographs, but the walnuts should be chopped quite finely as small pieces are easier to fold up in the pastry sheet.
Keeping: To eat right now.
Source: Home made.
Support the site ❤️
This site has been around for years, with no advertising, no pop-ups, no traps, no information gathering, and I maintain it alone, out of passion.
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
If you liked this recipe, your support helps me to keep going.
Support cuisine-facile.com
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 2 g RDI=3 % | 20 g RDI=8 % | 12 g RDI=17 % | 199 kcal RDI=10 % | 836 kJ RDI=10 % |
| Per person | 5 g RDI=9 % | 52 g RDI=20 % | 31 g RDI=43 % | 512 kcal RDI=26 % | 2,145 kJ RDI=26 % |
| Whole recipe | 22 g RDI=35 % | 208 g RDI=79 % | 125 g RDI=172 % | 2,049 kcal RDI=102 % | 8,580 kJ RDI=102 % |
How much will it cost?
For 4 people
4.05 €
Per person
1.05 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Walnut kernels
Like these other recipes:
Clarified butter
You can get more informations, or check-out other recipes which use it, for example:
Sheet of brick pastry
Like these other recipes:
Pears
Like these other recipes:
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-11-11
We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
Receive an e-mail as soon as this recipe is modified or receives a new comment.
We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.