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!).
(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!