Banana and Caramelized Hazelnut Samosas
Prep. Time:
45 minutes
Baking Time:
25 minutes
Total Time:
1 hour 10 minutes
Serves:
12 sweet samosas
Our recipe based on Dan's creative sweet samosa from Great British Bake Off Season 9.
Our recipe has specifically addressed Paul Hollywood's critiques by enhancing the filling with cream to prevent dryness and perfecting the caramel sauce consistency with milk addition for proper dipping texture.
This innovative dessert showcases Dan's vision of transforming traditional savory samosas into an elegant sweet treat with the perfect balance of caramelized hazelnuts, tender spiced bananas, and smooth caramel sauce in crispy pastry parcels.
Ingredients
Instructions
PREPARE THE ENHANCED SWEET PASTRY:
In large bowl, whisk together flour, sugar, and salt. Add melted ghee and gradually incorporate warm milk, mixing until soft, pliable dough forms. 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 minimum.
CREATE THE PERFECTED BANANA-HAZELNUT FILLING:
In large skillet, melt butter over medium heat. Add chopped hazelnuts and cook for 3-4 minutes, stirring frequently, until golden and fragrant. Add brown sugar and cook for 2 minutes until bubbling and caramelized. Add diced bananas, honey, vanilla, cinnamon, and salt. Cook for 3-4 minutes, then gradually add heavy cream to create proper moisture balance. Continue cooking for 5-6 minutes until bananas are tender but still hold their shape and mixture is cohesive but not dry. Cool completely before using - this prevents pastry from becoming soggy.
MAKE THE REFINED CARAMEL SAUCE:
In heavy-bottomed saucepan, combine sugar and water. Cook over medium-high heat without stirring until mixture reaches deep amber color (about 8-10 minutes). Remove from heat immediately and carefully whisk in warm cream in steady stream - mixture will bubble vigorously. Whisk in butter, vanilla, and salt until completely smooth. Gradually add milk, 1 tablespoon at a time, whisking constantly until sauce reaches proper dipping consistency - it should coat a spoon but flow easily when poured.
SHAPE AND FILL THE SAMOSAS:
Divide rested dough into 12 equal portions. On lightly floured surface, roll each portion into thin oval approximately 15cm long. Cut each oval in half to create 24 semi-circles. Form cone from each semi-circle by overlapping straight edges and sealing with water. Fill each cone with 2 tablespoons cooled banana-hazelnut mixture, leaving 1cm border at top. Brush edges with water and seal firmly, ensuring no air pockets remain. Place on parchment-lined tray.
FRY TO GOLDEN PERFECTION:
Heat oil in deep, heavy-bottomed pot to 175°C (350°F) - use thermometer for accuracy. Carefully lower 3-4 samosas into oil using slotted spoon. Fry for 3-4 minutes per side until deep golden brown and crispy. Remove with slotted spoon and drain immediately on paper towel-lined plate. Repeat with remaining samosas, maintaining oil temperature between batches.
SERVE WITH REFINED PRESENTATION:
Dust warm samosas generously with powdered sugar. Arrange on serving plates with small bowl of caramel sauce for dipping. Garnish with extra chopped hazelnuts and fresh banana slices if desired. Serve immediately while pastry is crispy and filling is warm - the textural contrast is essential to the dish's success.
