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Fruit Samoosa

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  • 4 sheets phyllo pastry


  • 300 g jar SAFARI Fruit Mincemeat
  • 60 g butter or margarine, melted

Glace icing

  • 125 ml (cup) icing sugar
  • about 15 ml (1 Tbsp) lukewarm water


Pastry Open sheets of phyllo pastry on a working surface. Work with one sheet at a time and close other sheets with a damp cloth. Cut each sheet of pastry into 6 strips, each about 7 x 30 cm.

Filling 1. Place about 15 ml (1 Tbsp) fruit mincemeat on one end of each strip and fold up into a triangle, like a samoosa. 2. Place folded samoosa onto a second strip of pastry and fold again. 3. When done, brush completed samoosa lightly with melted butter. Place onto greased baking trays. 4. Bake in a preheated oven at 200 °C for about 10 minutes until golden. Leave to cool.

Glacé icing Sift icing sugar. Add enough water and mix to a smooth consistency. Drizzle over samoosas.

Variant: Omit glacé icing and just dust lightly with icing sugar.

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