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.
331 K 4.8/5 (6 reviews)
1 hour 25 min.
Easy
12 people
9 IngredientsLast modified on: October 13th 2010
For 12 people, you will need:
- 1
12 Pears - 2
2 lemon - 3
90 ml clarified butter - 4
300 ml walnut kernels - 5
6 tablespoons caster sugar - 6
18 sheets of brick pastry - 7
real custard sauce (crème anglaise) - 8
a little oil - 9 6 tablespoons caster sugar
Change measures:
Times for this recipe
Preparation: 1 hour 1 min.
Cooking: 20 min.
All in all: 1 hour 25 min.
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 12 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 2 lemon.
Stage 3 - 10 min.
In a frying pan on high heat fire, melt 90 ml clarified butter, then add pears.
Cook until they are browned, then add 6 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 6 tablespoons caster sugar.
Cook a few more minutes, stirring from time to time, until they caramelise. Set aside.
Stage 4 - 3 min.
Finely chop 300 ml walnut kernels.
Stage 5 - 1 min.
In a frying pan on high heat, put walnuts and 6 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 18 sheets of brick pastry.
Do the same with all the 18 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.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 70 RDI=30 % | 650 RDI=60 % | 380 RDI=60 % | 6,260 RDI=310 % | 26,200 RDI: 310 % |
| Per 100 g | 2 RDI=1 % | 20 RDI=2 % | 10 RDI=2 % | 200 RDI=10 % | 840 RDI: 10 % |
| Per person | 5 RDI=2 % | 50 RDI=5 % | 30 RDI=5 % | 520 RDI=30 % | 2,180 RDI: 30 % |
How much will it cost?
- For 12 people : 12.15 €
- Per person : 1.05 €
Change currency: 
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: Caramelized apple and walnut cake, Oaty walnut cake , Moist cereal bars, Raw beetroot salad, Endive and walnut salad, ... See them all 20
Clarified butter
You can get more informations, or check-out other recipes which use it, for example: Celeriac in cream and mustard sauce, Fillets of sole meunière, Norman flambéed apples, Veal Chop With Assortment of Vegetables, Roscoff salad, ... See them all 33
Sheet of brick pastry
Like these other recipes: Feta and spinach brik pie, Crispy cheese parcels, Chicken and mushroom brik rolls, Quick Strawberry Millefeuille, Spinach and cashew brik rolls, ... See them all 12
Pears
Like these other recipes: Belle-helene in a glass, Sautéed pears with custard and orange syrup , Yvetot Douillons, Caramelized pear custard tart, Pear charlotte, ... See them all 20
Other recipes you may also like
Mayonnaise
Mayonnaise is a cold egg dressing, quite thick, served with many dishes, usually cold too: meat, fish, vegetables, etc.February 16th 2014813 K5 6 min.
Apple semelles (flat apple tarts)
The French semelle is a flat rectangular tart with a base of puff pastry. In this version, a layer of stewed apple is spread on the pastry, then topped with finely-sliced fruit.October 28th 2011157 K4.3 1 hour 5 min.
Roast potatoes "à la provençale"
These roast potatoes with echoes of Provence are cooked in 2 stages: boiled first, then finished in the oven until golden and crisp. They can be served on their own, to accompany meat, or simply with a good green salad.September 12th 202138 K 1 hour 45 min.
Home-made chilli oil
It is very simple and economical to make your own chilli oil. Here's how to do it.March 30th 202232 K 15 min.
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020322 K5 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-05-18)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: 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.