Tunisian Pistachio-Citrus Pastries (Samsa)

24 Pastries

1 hour

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

Fresh spring roll wrappers closely approximated the delicate crispness of traditional samsa wrappers. After baking, the pastries are soaked in a citrus-infused syrup and sprinkled with chopped pistachios. For the syrup, use a vegetable peeler to remove the lemon and orange zest in wide strips, but try to take only the colored peel, not the bitter white pith beneath it. The pastries can be stored in an airtight container for up to three days.




Don’t use dried spring rolls wrappers made with rice flour. You need 8-inch square fresh wrappers made with wheat flour; this type is sold frozen in most Asian markets. Don't forget to thaw the wrappers; simply put them in the refrigerator the night before. As you work, keep the unfilled wrapper strips covered with a damp towel to prevent them from drying out.

1 hour

For the syrup:

  • ½

    cup water