Making samosas recently, I ran out of filling. As is my habit when working with phyllo pastry, I reached for the jar of Nutella to fill the last scraps of dough. Oh my. When using spring roll wrappers, which are light and crisp when cooked, the end result is a pastry-like cookie with a golden, shattering shell that reveals soft chocolate and hazelnut within. If you sprinkle them with sugar (I used vanilla sugar) as soon as they’re cooked, the sugar will adhere to the warm exterior, adding another dimension of sweetness and crunch.

If you’ve never folded a samosa, it may take a few tries to get the hang of it, but once you do, it’s a breeze. This is a good how-to video. Generally you want to fold over the end of a strip of wrapper to form a triangle, form it again to form a pocket, fill the pocket, then keep folding, maintaining the triangle shape, to the end of the wrapper. Use the paste to seal it closed and fill any holes in the tips of the three corners. Even if they don’t look perfect, they’ll still taste great. (Just call them “rustic”.)

Nutella Samosas

Samosa paste:
2 Tbsp. all-purpose flour
3 Tbsp. water

1 pkg. large spring roll wrappers, thawed if frozen
1 small jar Nutella
canola oil, for cooking
sugar, for sprinkling

In a small dish, stir together the flour and water to form a paste. Cut the spring roll wrappers, which will be square, into three strips.

Fold the end of one strip over to form an equal-sided triangle, then fold over again, maintaining the triangle shape. Lift it up and spoon a bit of Nutella into the pocket. (Alternatively you could drop a small spoonful onto the end of the strip as it lays on your work surface, then fold it over to make a triangle and continue from there.) Continue folding back and forth, maintaining the triangle shape. When you get close to the end, brush the last piece of the strip with some paste and seal it closed. If there are holes in any of the three tips, seal them with a bit of paste.

In a medium heavy pot, heat a couple inches of oil over medium-high heat until hot but not smoking. Fry a few samosas at a time, without crowding the pot, flipping as necessary as they turn brown. Remove with tongs or a slotted spoon to paper towels to drain. Sprinkle with sugar and serve warm. Makes about 2 dozen small samosas.

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