Dough: Phyllo Pastry Melted Butter for brushing on phyllo dough Filling: 200g Slab Plain Chocolate roughly chopped – keep a few slabs aside to melt for garnishing 1 cup Pecan Nuts – toasted and chopped 1 Tin Caramel Treat Praline: 1 tablespoon water 100g sugar 100g pecan nuts - chopped Extras: Fresh cream or crème fraiche. Ice cream, seasonal berries.
Place pecan nuts in an oven tray and toast lightly in a moderately high oven. Roughly chop up the pecan nuts. For the praline, place sugar and water into a saucepan and bring to a boil. Reduce heat and cook syrup until it becomes a dark golden brown. Remove from stove and add the pecan nuts. Place on a sheet of parchment paper and then place another sheet over and roll out as thin as possible with a rolling pin. Place in freezer to set. Once set, place in a coffee grinder and pulse. This will be used as a garnish and adds an extra bit of crunch to your plated dish. Mix together all ingredients for the filling and set aside. Filling samoosas: Cut filo into desired size as for samoosas. Butter 1 sheet and place another on top of the first. Fill into triangles and seal with a bit of butter or water. Make sure there are no holes in the corners of your samoosas. Bake at 180° in a fan forced oven (160° in a conventional oven) until golden brown. I found that the samoosas would stay crisp if baked in advance when using filo pastry. Bon appétit.