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!).
![[Comments]](/nb//themes/Default/comments.png "2 comments")
(2) Thu Apr 22 2004 10:34 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.
- 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!
