Samsa Desert Recipe

Malsouka Desert Recipe

Samsa Malsouka Recipe



1 lb. whole blanched almonds
1 cup sugar
1 tbsp. vanilla extract
½ tsp. salt
¼ tsp. ground cinnamon
1 egg white, lightly beaten
24 Malsouka sheets
Oil for frying


2 cups sugar
¼ cup honey
1/2 cup sesame seeds or ground pistachios (optional)
2 tbsp. fresh lemon juice
1 tbsp. orange flower water


1. The filling:

Heat oven to 350°.
Place almonds on a rimmed baking sheet, and place in oven; bake, stirring once, until lightly toasted, about 8 minutes.
Transfer to a wire rack, and let cool.
Transfer almonds to a food processor, and add sugar; process until very finely ground.
Add vanilla, salt, cinnamon, egg white, and 2 tbsp. water, and process until a moist, slightly sticky paste forms.
Transfer to a bowl, and set aside.

2. The Pastries:

Place 1 sheets of Malsouka on a work surface.
Place 1 tbsp. filling at the end closest to you.
Fold the left and right edges over the mixture.
Fold the right corner over filling so that it lines up with the left side, forming a triangle; continue folding triangle along the strip as you would fold a flag, until it reaches the end.
Brush the end portion of each strip with water, and then fold over pastry to seal.
Repeat filling and folding process with remaining Malsouka sheets and filling.

3. Pour 2” of oil into a deep frying pan. Heat over medium-high flame. Working in batches, add pastries to oil and fry, turning occasionally, until golden brown and filling is hot (approx 1–2 minutes). Using tongs, transfer pastries to a wire rack set over paper towels to drain.

Alternative to frying: Heat oven to 350°, place pastries onto a lightly oiled (or a non stick oven sheet) baking tray and bake the pastries for 15-20 minutes, until crisp and golden.

4: The Sauce:

5. Bring sugar and 1 cup water to a boil in a saucepan over high heat, stirring to dissolve sugar (approx 3 minutes). Remove from heat, and stir in honey, juice, and orange flower water. Transfer pastries to a rimmed baking sheet so they sit in one even layer. Pour hot syrup evenly over pastries, and let sit until pastries soak up some of the syrup (approx 10 Mins – They will not soak up all the syrup).

OPTIONAL: Traditionally, you would sprinkle some sesame seeds and/or ground pistachios over the pastries once soaked in syrup, but it is not a requirement.

Let pastries sit for 10 minutes before serving.

NOTE: You can use any kind of nuts in this dish. For example: Ground pistachios, Ground Hazelnuts etc..