I think we can all safely assume that Arabic desserts are decadent. Most often then not, they are doused in simple syrup. Which obviously makes them so much more delicious. Cream Cheese Stuffed Rolls are a childhood favorite of mine and one of the easiest desserts out there to make!
One of the things Dad taught me about food was to always, always end a meal on a sweet note. My father’s side of the family is one who prides in the authentic Indian sweets that they’ve been making for generations. With good reason too, as my grandma has an exceptional hand at all things sugary. At her place, there’s always a reason to indulge in dessert.
I learned to make this as a teenager from one of my aunts and it was popular with us kids. Can you imagine? Cream cheese, soaked in sugar and it’s fried as well?
All the unhealthy things loved by kids rolled into one pretty golden pastry!
This really is something to indulge in once in a blue moon. The crunchy pastry is coated in sugar syrup and stuffed with slices of smooth cream cheese. The effect? A warm sticky pastry that sticks to your teeth with a creamy center that’s addicting!
This is such a simple recipe, it’s pretty fun and straight-forward to make with children! Just spread out on a table with the cheese and pastry and get rolling!
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 15 strips samosa strip pastry
- 110 gms cream cheese/kiri cheese squares
- 1 tbsp water
- 1 tbsp all-purpose flour
- 1/2 cup simple syrup
- oil for frying
Mix the water & all-purpose flour in a small bowl and set aside.
On a clean surface, place a samosa strip. Dip your finger into the water-flour mixture and brush all the sides of pastry.
Cut a rectangle of cream cheese (1/3 of a kiri cheese square) and place on one end of the pastry strip, just above the brushed edge.
Roll pastry strip end over the cream cheese and tuck, pressing the ends down and then roll up the pastry, pressing the edges to make sure they are sealed. Set aside and complete the rest.
Cover with clingfilm and refrigerate/freeze, depending on when you will be needing it. You can even fry just a couple at a time and freeze the rest. Just remove from freezer a couple minutes before to that, while oil is heating up, then fry as usual.
If cooking immediately, heat up a few inches of oil in a wok/saucepan. Add 4-5 at a time and fry until golden, about 4-6 minutes. Place on a paper towel to drain excess oil.
Once you've finished frying, pour over simply syrup while pastry is warm and serve.
- Only cream cheese blocks can be used for this recipe. A cream cheese spread will not work.