“It requires thin sheets of kunafa and sweetmeat, as well as coarsely pounded hazelnuts. Toast the sugar and the hazelnuts. Knead with sugar dissolved in water, or honey. Cut the sheets, stuff them and seal with a bit of dough. You must sprinkle some rosewater on the sugar. Fry in sesame oil, and after arranging them on plates, sprinkle on sugar, hazelnuts and rosewater.”2
Sweetmeat (see above)
1 handful hazelnuts
1 tbsp sugar (more for garnish)
¼ cup rosewater (more for drizzling)
Instructions: Begin by making the sweetmeat filling. Take dates and crush into a paste. Next, crush the walnuts into tiny pieces—if you want more crunch, leave slightly larger pieces. Mix date paste, walnuts, cinnamon, cardamom, and honey. This can be done ahead and left until you are ready to fill and fry the samosas.
For the samosa, toast the hazelnuts in sugar (if desired). Mix the sweetmeat with the hazelnuts and then cook the mixture in a skillet over medium-high heat for a minute or two. Add 1/4 cup of rosewater and a drizzle of honey, and then stir. Simmer until the liquid is mostly absorbed—about 5 minutes—and then remove it from the heat. Let the filling cool.
Carefully lay out the phyllo dough and place about 1 tablespoon of filling onto the dough. Fold the phyllo dough into a pocket or roll shape. Place to the side for frying.
Once all samosas are assembled, cover the bottom of a pan with sesame oil. Heat the oil, and then add the samosas, a few at a time. Flip occasionally and remove when both sides are golden.
Spritz some rosewater onto the warm samosas and then drizzle with honey or sprinkle with sugar. Samosas are best enjoyed while still warm.