Samoussa sucrée


  • Melted butter 140 g-0,32 lbs
  • Whole finely ground almonds 120 g-0,24 lbs
  • Icing sugar 60 g-0,132 lbs
  • Butter 30 g-0,066 lbs
  • Egg yolk 1
  • Filo pastry sheets 6
  • Orange juice 2 tablespoons
  • Sesame seeds 1 tablespoon
  • Honey 1 drizzle


In a saucepan, mix the almonds with 30 g-0,066 lbs of butter, 60 g-0,132 lbs of icing sugar and the orange juice over low heat. Remove the pan from the heat when the dough forms a ball. Then add the egg yolk and mix vigorously, then leave to cool.

Unroll a sheet of filo pastry on a work surface. Brush with 30 g-0,066 lbs of melted butter before covering with another sheet. Then cut 4 strips widthwise.

Then put a ball of stuffing on each strip, then fold to form samosas. Repeat the process until there are no more ingredients left.

Place the sweet samosas on a baking tray lined with parchment paper. Brush the cakes with the remaining melted butter before baking them in the oven at 180°C-358 for 20 minutes.

Remove from the oven, brush the sweet samosas with honey, sprinkle them with sesame seeds, then let them cool before eating.

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