Dill and Anise Sambousek with Kiri

Dill and Anise Sambousek with Kiri

Recipe Category Appetizers Recipe Category
Recipe Prep Time 20 mins
Recipe Serving Size 20

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
Kiri Squares

Cooking steps

Preparing the Kiri® Cream Filling

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

Preparing the Flour Paste

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

Preparing the Sambousek

  1. Cut the samosa leaves with a knife to create long rectangular strips of 5 cm by 30 cm.
  2. Place 2 teaspoons of the Kiri® cream filling at the top of each samosa leaf strip, then shape the triangular samosas.
  3. Place some of the flour paste at the end of the samosa leaf strips to seal up the pastry.
  4. Place 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.
  5. Dip the edges of the sambousek in honey, then in white sesame seeds. Serve immediately and enjoy!


Cooking steps