Recipes, re-invented from cooking shows
Peanut Butter Cheesecake Samosas
Prep. Time:
Baking Time:
Total Time:
45 minutes
15 minutes
3 hours
Serves:
12 sweet samosas
Our recipe based on Briony's innovative boundary-pushing creation from Great British Bake Off Season 9.
In this recipe, we've specifically addressed the judge's "gluey" texture critique by enhancing the filling with heavy cream and improved mixing techniques, refined the pastry for better structure, and optimized frying temperatures.
This fusion dessert showcases Briony's creative vision of Western cheesecake flavors in traditional Indian pastry, delivering the perfect contrast of crispy exterior and creamy, light peanut butter filling.
Ingredients
FOR THE SAMOSA PASTRY:
300g plain flour, plus extra for dusting
6g fine sea salt
60ml neutral vegetable oil
90-120ml cold water
Vegetable oil for deep frying (about 1 liter)
FOR THE ENHANCED PEANUT BUTTER CHEESECAKE FILLING:
225g full-fat cream cheese, at room temperature
125g smooth peanut butter (commercial brand, not natural)
60g powdered sugar, sifted
60ml heavy cream (35% fat)
30ml sour cream
5ml pure vanilla extract
2g fine sea salt
15g cornstarch
Zest of 1/2 lemon (optional, for brightness)
FOR ASSEMBLY AND SERVING:
Powdered sugar for dusting
Clear honey for drizzling
60g roasted peanuts, roughly chopped
Dark chocolate sauce (optional)
Vanilla ice cream (optional)
Instructions
PREPARE THE SAMOSA PASTRY:
In large mixing bowl, combine flour and salt. Add oil and rub between fingertips until mixture resembles fine breadcrumbs with no dry flour visible. Gradually add cold water, 1 tablespoon at a time, mixing until firm dough forms that holds together without being sticky. Turn onto lightly floured surface and knead for 5-6 minutes until smooth and elastic. Wrap in plastic wrap and rest at room temperature for 30 minutes.
MAKE THE ENHANCED CHEESECAKE FILLING:
Ensure cream cheese is fully at room temperature for smooth mixing. In large bowl, beat cream cheese with electric mixer for 4-5 minutes until very light and fluffy - this is crucial for avoiding Mary's "gluey" texture. Add peanut butter and beat until completely incorporated. Gradually add heavy cream while beating - this lightens the dense mixture significantly. Add sifted powdered sugar, sour cream, vanilla, salt, and lemon zest if using. Beat until perfectly smooth with no lumps. Finally, fold in cornstarch to stabilize filling during frying. Cover and refrigerate for 2 hours minimum until firm enough to handle easily.
SHAPE THE SAMOSAS:
Divide rested pastry into 12 equal portions. On lightly floured surface, roll each portion into thin oval approximately 15cm long and 10cm wide. Cut each oval in half to create 24 semi-circles. Working with one semi-circle at a time, form cone shape by overlapping straight edges and sealing with water. Fill cone with 1-2 tablespoons chilled filling, leaving 1cm border at top. Brush edges with water and seal firmly, pressing to ensure no gaps. Place on parchment-lined tray and keep covered while shaping remaining samosas.
FRY THE SAMOSAS:
Heat oil in deep, heavy-bottomed pan to 160°C (325°F) - use thermometer for accuracy. Lower temperature prevents filling from becoming too liquid. Carefully lower 3-4 samosas into oil using slotted spoon. Fry for 3-4 minutes per side until deep golden brown and pastry sounds crisp when tapped. Monitor oil temperature and adjust heat as needed. Remove with slotted spoon and drain on paper towel-lined plate. Repeat with remaining samosas.
SERVE IMMEDIATELY:
Dust warm samosas generously with powdered sugar while still hot. Arrange on serving plates and drizzle lightly with honey. Sprinkle with chopped roasted peanuts for texture contrast. Serve immediately with chocolate sauce and vanilla ice cream if desired. The contrast of crispy pastry and creamy filling is essential.
