Cream Cheese Samosa Recipe – Rose Flavored Indian Pastry

Last Updated on 4 months by Neha Deshmukh

Cream Cheese Samosa Recipe – Rose Flavored Indian Pastry

Hey everyone! If you’re anything like me, you love a good samosa. But sometimes, you want something a little different, a little…unexpected. That’s where these Rose Flavored Cream Cheese Samosas come in! I first made these for a Diwali party a few years ago, and they were a huge hit. The creamy, sweet filling combined with the flaky pastry and delicate rose flavor is just divine. Trust me, you’ll be making these again and again.

Why You’ll Love This Recipe

These aren’t your traditional aloo (potato) samosas, that’s for sure! They’re a delightful fusion of Indian pastry techniques with a sweet, creamy filling. They’re surprisingly easy to make, even if you’ve never worked with samosa sheets before. Plus, the rose water adds such a beautiful, fragrant touch – it really elevates the whole experience. They’re perfect for festive occasions, afternoon tea, or just a sweet treat when you’re craving something special.

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 30 samosa sheets
• 10 squares cream cheese (about 200g)
• 2 tablespoons all-purpose flour (approx. 16g)
• 1 tablespoon water (approx. 15ml)
• ¼ cup water (approx. 60ml)
• ¼ cup sugar (approx. 50g)
• 1 tablespoon rose water (approx. 15ml)
• Sufficient oil for deep frying

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Samosa Sheets: Types and Quality

You can find samosa sheets (also called spring roll pastry) at most Indian grocery stores. They come pre-made and frozen. Look for sheets that aren’t too brittle or cracked – you want them to be pliable enough to roll without breaking. I prefer the slightly thicker ones, as they hold their shape better during frying.

Cream Cheese: Choosing the Right Kind

Full-fat cream cheese is key here. It gives you that lovely, rich texture. Don’t use the spreadable kind; you want a firm block that you can cut into squares. Philadelphia is a reliable brand, but any good quality cream cheese will work.

Rose Water: Authenticity and Flavor Profile

Rose water can vary in quality. Opt for a culinary-grade rose water for the best flavor. A little goes a long way, so don’t overdo it! It should smell fragrant and floral, not artificial or soapy.

Sugar: Granulated vs. Caster Sugar

I usually use granulated sugar for the syrup, but caster sugar (superfine sugar) will dissolve even faster. It’s really up to you!

Oil for Deep Frying: Best Options for Flavor & Smoke Point

For deep frying, you want an oil with a high smoke point and a neutral flavor. Vegetable oil, canola oil, or sunflower oil are all good choices. I personally like using sunflower oil – it gives a lovely golden color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the slurry: In a small bowl, whisk together the 2 tablespoons of flour and 1 tablespoon of water until you have a smooth paste. This is your “glue” for sealing the samosas. Set it aside.
2. Prepare the rolls: Take a samosa sheet and place a square of cream cheese at one edge. Fold the corner of the sheet over the cheese to cover it, then start rolling tightly into a cigar shape.
3. Seal the edges: Once rolled, use a tiny bit of the flour slurry to seal the edge of the samosa sheet. This prevents the cheese from oozing out during frying.
4. Repeat: Keep rolling and sealing until all the samosa sheets and cream cheese are used.
5. Make the syrup: While you’re rolling, heat the ¼ cup water and ¼ cup sugar in a saucepan over medium heat. Stir until the sugar is completely dissolved. Bring to a simmer, then add the rose water. Keep the syrup warm – you’ll need it later.
6. Fry to golden perfection: Heat enough oil in a deep frying pan or wok over medium-high heat. Carefully add the cream cheese rolls in batches, making sure not to overcrowd the pan. Fry for about 2-3 minutes per side, or until golden brown and crispy.
7. Drain and drizzle: Remove the fried samosas with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Arrange them on a serving plate and immediately drizzle with the warm sugar syrup.
8. Serve immediately: These are best enjoyed warm and fresh!

Expert Tips

Want to take your samosas to the next level? Here are a few tips I’ve learned over the years:

Achieving the Perfect Roll

Don’t be afraid to practice! The first few rolls might be a little wonky, but you’ll get the hang of it. Keep the samosa sheets covered with a damp cloth while you’re working to prevent them from drying out.

Maintaining Syrup Consistency

The syrup should be slightly thick, but still pourable. If it gets too thick, add a teaspoon of water. If it’s too thin, simmer for a bit longer.

Frying Temperature Control

Maintaining the right oil temperature is crucial. If the oil is too hot, the samosas will burn on the outside before the cheese is warm. If it’s too cold, they’ll absorb too much oil and become soggy. Aim for around 175°C (350°F).

Preventing Samosa Bursting

Sealing the edges really well is the key to preventing bursting. Don’t be shy with the flour slurry!

Variations

Let’s get creative!

Vegan Cream Cheese Samosa

Use a vegan cream cheese alternative! There are some great options available now. I’ve had good results with Tofutti Better Than Cream Cheese.

Gluten-Free Samosa Options (Sheet Alternatives)

Finding gluten-free samosa sheets can be tricky. You could try using gluten-free spring roll wrappers, but they might be a bit more delicate.

Spice Level Adjustment (Adding Chili Flakes)

Want a little kick? Add a pinch of chili flakes to the cream cheese filling before rolling. My friend, Priya, loves adding a tiny bit of cardamom too!

Festival Adaptations (Holi/Diwali Sweet Treat)

These are perfect for festivals! For Diwali, I sometimes add a few chopped nuts (pistachios or almonds) to the filling.

Serving Suggestions

These are delicious on their own, but you can also serve them with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of chai is the perfect accompaniment!

Storage Instructions

These are best eaten fresh, but you can store any leftovers in an airtight container at room temperature for up to 2 days. They won’t be as crispy, but they’ll still be tasty.

FAQs

Got questions? I’ve got answers!

What type of oil is best for frying these samosas?

Vegetable, canola, or sunflower oil are all good choices. Look for an oil with a high smoke point.

Can I make these ahead of time and freeze them?

Yes! You can freeze the un-fried samosas for up to a month. Just arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry them straight from frozen, adding a few extra minutes to the cooking time.

What can I substitute for rose water if I don’t have any?

Orange blossom water is a good substitute, but it will have a slightly different flavor. You can also omit it altogether, but the rose flavor is really what makes these samosas special.

How do I know when the sugar syrup has reached the right consistency?

The syrup should be slightly thick, but still pourable. A good test is to dip a spoon into the syrup and then run your finger across the back of the spoon. If the syrup leaves a clear line, it’s ready.

Can I air fry these instead of deep frying?

You can try! Brush the samosas with a little oil and air fry at 180°C (350°F) for about 10-12 minutes, flipping halfway through. They won’t be as crispy as deep-fried ones, but it’s a healthier option.

Enjoy making (and eating!) these delicious Rose Flavored Cream Cheese Samosas. Let me know how they turn out in the comments below!