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[Comments] (2) Samoa Samosas: Sumana likes them, I think they are mediocre. I will concede they are very good for a food that combines two completely different culinary concepts solely for the sake of a funny name. Sumana took the leftovers to work for a taste test. Results to be published in an update.

Filling:

Dough:

Preheat oven to 375 degrees. Mash up the bananas. Chop up the cookies. Mush everything together.

Spread 3 sheets of the phyllo dough out on a cookie sheet. Brush each layer with melted butter and cut into 4 triangles. Distribute the filling between the triangles and fold into a vaguely samosoid shape with the filling in the middle. Brush top with butter and sprinkle with sugar. Bake for about 10 minutes. Makes 4 samosas.


This is a scaled-down recipe. We actually made 6 samosas with 2 bananas and 8 cookies. We used 1 more sheet of phyllo dough to fashion the other 2 samosas. It's complicated so I didn't put it in the recipe. Just eat the other banana half.

I still have 14 sheets of phyllo dough, and it's not as hard as I'd feared to work with. Maybe I'll make some weird baklava or warbat (warbat!).

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Comments:

Posted by Frances at Thu Apr 22 2004 13:56

Says the person who never has: You can do all kinds of things with phyllo dough. LuJean uses it to make shortcut apple strudel, and her mother-in-law makes all kinds of Sephardic Jewish dishes with it--little packets of food wrapped up and baked. I bet anything you could do with puff paste you could do with phyllo.

Posted by uncle pedro at Thu Apr 22 2004 16:13

leonard, I request a recipe for bokbarklava -- the metasyntactic pastry!


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