Dill and Anise Sambousek with Kiri

20 min

Dill and Anise Sambousek with Kiri®


For the Kiri® Cream Filling

  • 16 Kiri® Square Portions
  • 3 tablespoons dill, chopped
  • 1 tablespoon anise seeds, toasted
  • Salt and pepper to taste

For the Flour Paste

  • 2 tablespoons all-purpose flour
  • 4 tablespoons water

For the Samosas

  • 20 samosa leaves
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon honey
  • 30 grams (1/4 cup) white sesame seeds
Dill and Anise Sambousek with Kiri

Cooking steps

Preparing the Kiri® Cream Filling

  • 1Preheat the oven to 180°C.
  • 2Place the Kiri® Square Portions in a bowl, and mash them with a spoon until smooth.
  • 3Add the dill, anise seeds, salt, and pepper, then mix to combine.

Preparing the Flour Paste

  • 1Whisk together the flour and water until well combined. Set aside.

Preparing the Sambousek

  • 1Cut the samosa leaves with a knife to create long rectangular strips of 5 cm by 30 cm.
  • 2Place 2 teaspoons of the Kiri® cream filling at the top of each samosa leaf strip, then shape the triangular samosas.
  • 3Place some of the flour paste at the end of the samosa leaf strips to seal up the pastry.
  • 4Place the sambousek on a baking sheet covered with baking paper. Brush the sambousek with butter, then bake for 25 minutes or until golden brown. Set aside to cool for 5 minutes.
  • 5Dip the edges of the sambousek in honey, then in white sesame seeds. Serve immediately and enjoy!

Cooking steps