Cream Cheese Cheesecake Samosas
Cream Cheese Cheesecake Samosas
Ingredients
For the Samosa Dough
- 2 cups all-purpose flour
- 1/4 cup neutral oil, or ghee
- 5 teaspoons salt
- 2/3 cup water, approximately
For the Filling
- 1 cup cream cheese cheesecake filling, as needed
Instructions
- 1
In a large metal bowl, combine the 2 cups of all-purpose flour and 5 teaspoons of salt. Mix them lightly with your hand to distribute the salt evenly.
⏱️ 2 min
- 2
Add 1/4 cup of neutral oil or ghee to the flour mixture. Using your hands, rub the oil into the flour until the mixture resembles wet sand and is crumbly.
⏱️ 5 min
- 3
Gradually add approximately 2/3 cup of water to the mixture, kneading it into the dough. Add just enough water for the dough to come together, being careful not to add too much.
⏱️ 5 min
- 4
Continue kneading the dough for about 7 minutes until it forms a smooth, cohesive ball. To test if the dough is ready, push a finger into it; it should slowly bounce back.
⏱️ 7 min
- 5
Place the dough ball back into the bowl, cover it tightly with plastic wrap, and let it rest for 2 hours at room temperature. If using a proofer (like an oven with a proofing setting), you can rest it for at least 30 minutes to relax the gluten faster.
⏱️ 120 min
- 6
Once the dough has rested, pinch off portions and roll them into smooth, golf-ball sized balls. Place these dough balls into a glass baking dish.
⏱️ 5 min
- 7
Take each golf-ball sized dough portion and flatten it into a disc. Cover the flattened dough discs with plastic wrap again and let them rest further to ensure they are pliable for rolling.
⏱️ 10 min
- 8
Lightly coat your hands with a little bit of oil. Take one of the dough discs and roll it out with a rolling pin on a clean, lightly floured surface. The desired thickness is not too thin.
⏱️ 3 min
- 9
Using a knife, cut the rolled-out dough circle in half. Each half will form one samosa.
⏱️ 1 min
- 10
To form the samosa cone: Take one half-circle of dough. Dip your finger in a little water and moisten half of the straight, flat edge.
⏱️ 1 min
- 11
Fold the wet edge over the dry edge, overlapping slightly, and press down firmly to create a strong seal, forming an open cone shape. Slightly overshoot the tip when sealing.
⏱️ 1 min
- 12
Use the heel of your hand to push down and reinforce the seam of the cone.
⏱️ 1 min
- 13
Spoon the cream cheese cheesecake filling into the dough cone, filling it to about 60% full.
⏱️ 1 min
- 14
Dip your finger in water again and moisten the top inner edge of the filled samosa cone. Ensure the seam is in the middle, then pinch the opening closed to seal the samosa into its characteristic triangular shape. Repeat for remaining samosas.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Cream Cheese Cheesecake Samosas
For the Samosa Dough
- 2 cups all-purpose flour
- 1/4 cup neutral oil, or ghee
- 5 teaspoons salt
- 2/3 cup water, approximately
For the Filling
- 1 cup cream cheese cheesecake filling, as needed
Instructions
- 1
In a large metal bowl, combine the 2 cups of all-purpose flour and 5 teaspoons of salt. Mix them lightly with your hand to distribute the salt evenly.
⏱️ 2 min - 2
Add 1/4 cup of neutral oil or ghee to the flour mixture. Using your hands, rub the oil into the flour until the mixture resembles wet sand and is crumbly.
⏱️ 5 min - 3
Gradually add approximately 2/3 cup of water to the mixture, kneading it into the dough. Add just enough water for the dough to come together, being careful not to add too much.
⏱️ 5 min - 4
Continue kneading the dough for about 7 minutes until it forms a smooth, cohesive ball. To test if the dough is ready, push a finger into it; it should slowly bounce back.
⏱️ 7 min - 5
Place the dough ball back into the bowl, cover it tightly with plastic wrap, and let it rest for 2 hours at room temperature. If using a proofer (like an oven with a proofing setting), you can rest it for at least 30 minutes to relax the gluten faster.
⏱️ 120 min - 6
Once the dough has rested, pinch off portions and roll them into smooth, golf-ball sized balls. Place these dough balls into a glass baking dish.
⏱️ 5 min - 7
Take each golf-ball sized dough portion and flatten it into a disc. Cover the flattened dough discs with plastic wrap again and let them rest further to ensure they are pliable for rolling.
⏱️ 10 min - 8
Lightly coat your hands with a little bit of oil. Take one of the dough discs and roll it out with a rolling pin on a clean, lightly floured surface. The desired thickness is not too thin.
⏱️ 3 min - 9
Using a knife, cut the rolled-out dough circle in half. Each half will form one samosa.
⏱️ 1 min - 10
To form the samosa cone: Take one half-circle of dough. Dip your finger in a little water and moisten half of the straight, flat edge.
⏱️ 1 min - 11
Fold the wet edge over the dry edge, overlapping slightly, and press down firmly to create a strong seal, forming an open cone shape. Slightly overshoot the tip when sealing.
⏱️ 1 min - 12
Use the heel of your hand to push down and reinforce the seam of the cone.
⏱️ 1 min - 13
Spoon the cream cheese cheesecake filling into the dough cone, filling it to about 60% full.
⏱️ 1 min - 14
Dip your finger in water again and moisten the top inner edge of the filled samosa cone. Ensure the seam is in the middle, then pinch the opening closed to seal the samosa into its characteristic triangular shape. Repeat for remaining samosas.
⏱️ 2 min