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Lavender and honey samosas served
Delicate sweet samosas filled with aromatic lavender honey cream cheese

Lavender and Honey Samosas

Author: Flavelo
Recipes Vegetarian & Vegan Cakes and Desserts
Who said samosas can only be savoury? This recipe boldly crosses boundaries: Indian technique meets Provençal vibe. Underneath the crispy, blistered pastry lies a soft, creamy curd cheese filling, made unforgettable by the sweetness of honey and the elegant, floral aroma of lavender. A true 'fine dining' dessert experience at home, where the interplay of scents is at least as important as the flavours.
🕒 Prep Time 40 mins
🍳 Cook Time 15 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 6 servings
🔥 Calories 260 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Mixing bowls
  • Rolling pin
  • Saucepan for frying
  • Grater (for lemon zest)

Allergen Information

⚠️ Gluten
⚠️ Milk

Instructions

1 ✓

Dough preparation: Mix the flour with the salt and 2 tbsp oil. Rub with your fingers, then slowly add the water while kneading. You should get a flexible, non-sticky dough.

Tip: The oil coats the flour particles, inhibiting excessive gluten formation, so the pastry becomes crumblier and more blistered after frying.
2 ✓

Cover the dough and rest at room temperature for 30 minutes.

Tip: During resting, the gluten strands relax, making it easy to roll out the dough without it springing back (reduced elasticity).
3 ✓

The filling: Mix the curd cheese/ricotta until smooth with the honey, crumbled lavender flowers, and grated lemon zest.

Tip: It's worth crumbling the lavender between your fingers to release the essential oils.
4 ✓

Divide the dough into 6 balls, roll them out into thin circles, then cut the circles in half (giving you 12 semi-circles).

Tip: The thinner the dough, the crispier the result.
5 ✓

Form a cone from the semi-circle: fold the straight side in half, wet the edges and press together. Fill with cream, then wet the top and seal thoroughly.

Tip: Ensure no air remains next to the filling, as it can expand during frying and burst the pastry.
6 ✓

Heat the oil to approx. 170°C. Fry the samosas until golden brown (2-3 minutes per side).

Tip: If the oil is too hot, the pastry burns but the filling remains cold. If too cold, it absorbs oil.
7 ✓

Drain on kitchen paper and serve while still lukewarm.

Tip: The honey filling can be very hot, wait a few minutes before eating!

Recipe FAQ

Why did it taste bitter?
You used too much lavender. Lavender is a very intense spice, the 'less is more' principle applies.
The filling leaked out during frying. What did I do wrong?
You probably didn't seal the pastry edges thoroughly enough, or the filling was too runny. Use water for sticking!

Ingredients

  • 250 g Plain flour
  • 100 ml Water (plus for sealing)
  • 2 tbsp Vegetable oil (into the dough)
  • 1 pinch Salt
  • 60 g Honey
  • 1 tsp Dried lavender flowers
  • 150 g Creamy curd cheese or ricotta
  • 1 tsp Grated lemon zest
  • 500 ml Sunflower oil (for frying)