Ingredients ( for 20 pieces):
For the filling:
- 100 gr of soft butter
- 100 g sugar
- 2 eggs
- 100 gr of grated coconut
- 1 tablespoon flour
- 30 grams of dark chocolate
- 20 grams of unsweetened cocoa powder
For the assembly and the filling:
- 50 g butter
- 10 sheets of pastry
- 2 bananas
- 50g icing sugar
In a bowl, work the butter with a wooden spoon to soften and loosen it. Add powdered sugar and mix until a creamy texture. Stir in the egg first, beating with a spoon or spatula, then add the grated coconut and flour. Stir and when the mass is homogeneous, add the second egg and mix again.
With a peeler, grate the dark chocolate chips directly on the preparation, add sifted powdered cocoa and stir until a smooth paste.
Preheat oven to 180 ° C ( gas mark 6) .
Melt butter. Overlap the sheets of pastry and cut out two strips 6cm wide each. Take off the bands then using a brush, brush with melted butter or oil each sheet by superimposing them again as and so they will not dry and retain their flexibility.
Cut one of the 2 ends of the strips in order to have a clear edge. Remove the beginning of the tape 1 tablespoon of chocolate cream and 1 banana slice.
Start folding by bringing the left edge of the right end.
Continue folding once left, once right in making sure to press the corners to prevent the cream from escaping.
At the end of folding, apply a thin layer of butter or oil or cream to facilitate the closure of samosas.
Remove the tumble samosas on a baking sheet lined with parchment paper and sprinkle with sifted icing sugar. Bake about 10 minutes.
Source: Pastry , Christophe Felder