Banana, rum and chocolate samosas: easy recipe to treat yourself
Although samosas are generally salty preparations, I couldn't resist bringing you this sweet version of banana, rum, and chocolate samosas, ideal for serving as a dessert at a snack dinner or to take to a picnic in the country.
On this occasion, and to make it a quick and affordable recipe for everyone, even if you are not very prepared in the kitchen, the dough is not the original, but a refrigerated brick dough that greatly simplifies the dish so that you can enjoy it without much waiting.
IngredientsFor 16 units
- Pasta brick 8
- Banana 3
- Chocolate chips 100 g
- Brown rum, 2 tablespoons
- Butter 30 g
- Brown sugar, 2 tablespoons
How to make banana, rum and chocolate samosasDifficulty: easy
- Total time
We will start by preheating the oven to 190 degrees Celsius with heat up and down. We peel the bananas and cut them into slices, if they are very large we break these in half or in quarters.
Next we put a frying pan on the fire and melt the butter, add the banana slices and brown sugar and sauté them for seven minutes or until we see the golden and soft fruit. Add the rum and set it on fire with a kitchen torch to flambé the preparation. We reserve.
We cut the circular sheets of brick paste in half, achieving sixteen half circles. We add in a corner of the pasta a proportional part of banana filling and some dark chocolate pearls, taking into account that we are going to get sixteen units. We double as I explain in the images of the step by step and then making a triangle, which we will rotate consecutively keeping the filling closed inside.
When we are done, tuck the excess edge of dough to close our samosa and place it on a baking sheet lined with non-stick paper. * Bake for ten minutes **.
With what to accompany the banana, rum and chocolate samosas
The banana, rum and chocolate samosas are consumed hot and freshly made so that the ingredients of the filling are melted. If you don't mind the calories, you can also fry the samosas in sunflower oil. I prefer this baked version because it is lighter, but fried like the original ones are, they are also delicious.Tags: Meats And Birds Desserts Fish