Cherry Samosas with Clotted Cream

Cherry Samosas with Clotted Cream


  • English cherries 300 g
  • Phyllo pastry 200 g
  • Caster sugar 2 tablespoons
  • 1 lemon (zest and juice)
  • Kirsch 2 tablespoons
  • Mint 30 g
  • Clarified butter 50 ml
  • Clotted cream 50 g
  • Icing sugar

Cooking Instructions

  1. Take the caster sugar and put it on the hot pan. As the sugar starts to turn into caramel add the cherries. Remove the stones in advance.
  2. Add lemon zest and kirsch. Flambé. Add a couple of tablespoons of water and lemon juice. Cut some mint and add to cherries. Leave to cooldown for 5 minutes.
  3. Take the phyllo pastry. Cut the rectangle shape. Grease the pastry with clarified butter.
  4. Place 4-5 cherries in the corner. Add clotted cream on top. Fold the pastry over and stick it down.
  5. Pour the clarified butter into the hot pan. Fry samosas 35-40 seconds on each side. Cover each samosa with icing sugar.
  6. Serve samosas with a little touch of cherry compote with clotted cream on top. Cook this recipe with a photo!

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