Tunisian
Samsa
Tunisian samsa are crisp triangular pastries filled with fragrant almonds, fried until golden, then dipped in warm honey scented with orange blossom water. They are traditionally served in small pieces with coffee or mint tea.
Watch it madeSahar MZ · 11:23
Ingredients
- Malsouka or brik pastry sheets3 sheets
- Blanched almonds100g
- Granulated sugar2 tbsp
- Orange blossom water1 tbsp
- Ground cinnamon1/4 tsp
- Fine salt1 pinch
- Unsalted butter, melted1 tbsp
- All-purpose flour1 tbsp
- Water1 tbsp
- Neutral oil, for frying2 cups
- Honey1/3 cup
- Lemon juice1 tsp
- Sesame seeds, lightly toasted1 tbsp
Method
- Toast the blanched almonds in a dry pan over medium heat for 3 to 4 minutes, stirring often, until lightly fragrant but not dark.
- Let the almonds cool, then grind them finely with the sugar, cinnamon, and salt, stopping before they turn into a paste.
- Transfer the almond mixture to a bowl and mix in the orange blossom water and melted butter until the filling holds together when pressed.
- Stir the flour and water together in a small bowl to make a thick sealing paste.
- Cut each malsouka sheet into 2 long strips, keeping the pastry covered with a towel so it does not dry out.
- Place a small spoonful of almond filling at the end of each strip, fold one corner over to form a triangle, and continue folding tightly from side to side to enclose the filling.
- Seal the final edge with a little flour paste and press gently; repeat to make 6 samsa.
- Warm the honey with the lemon juice and 1 teaspoon orange blossom water over low heat until loose and fragrant, then keep it warm off the heat.
- Heat the oil in a small pan to 170°C, then fry the samsa in batches for 2 to 3 minutes, turning once, until evenly golden and crisp.
- Drain briefly on paper towels, then dip the hot samsa into the warm honey for about 30 seconds.
- Lift the samsa onto a plate, sprinkle with toasted sesame seeds, and let them rest a few minutes before serving.
Common questions
Can I substitute phyllo or spring roll wrappers for malsouka or brik pastry sheets?
Yes, but results differ. Phyllo works best if layered lightly with butter; it becomes flakier but less crisp than brik. Spring roll wrappers are sturdier and less delicate, but won’t blister or shatter the same way when fried.
How long does it take to make Tunisian samsa from start to finish?
Plan about 45 to 60 minutes total. Toasting and cooling the almonds takes 10 minutes, filling and folding about 20 to 30 minutes, and frying plus honey coating another 10 to 15 minutes depending on batch size.
What are the most common mistakes when folding and frying samsa?
The biggest mistakes are overfilling, letting the pastry dry out, and sealing poorly so the filling leaks. Fry in medium-hot oil, not smoking hot, or the outside browns before the triangle crisps through. Keep the folds tight.
How should I store samsa, and can I make them ahead?
You can assemble them a few hours ahead and keep them covered in the refrigerator, uncooked. After frying, store at room temperature in an airtight container for 1 to 2 days; they soften if refrigerated. Recrisp briefly in a low oven.
How should samsa be served so the honey coating stays right?
Warm the samsa slightly, then dip or spoon over the warm honey syrup right before serving so it clings without soaking the pastry. Finish with toasted sesame seeds. Serve with mint tea or coffee while still crisp and glossy.