Apple Pie Samosas

These apple pie samosas have warm apple pie filling inside crisp, buttery phyllo with cinnamon sugar on top, and I highly recommend keeping the caramel close.

Baked Apple Samosas with Phyllo Dough and Cinnamon Sugar

I used to be weirdly scared of phyllo dough, which makes me laugh now because the worst thing that could have happened was that I ruined a box and bought another one. It’s the perfect container for these apple pie samosas, by the way. I would get nervous, handle every sheet like it was irreplaceable and make the process harder than it ever needed to be. Eventually I figured out that phyllo wanted me to stop being afraid of it. I spent a lot of time worrying about nothing back then.

I wanted the inside of the apple pie samosas to taste like apple pie, but the apples couldn’t get too soft and the filling couldn’t be runny because both were going to cause problems once I started folding the phyllo into triangles.

I like making the filling earlier in the day and letting it cool, then coming back to the phyllo later. By then it’s all about the butter (my favorite sport), folding, cinnamon sugar and deciding whether the vanilla ice cream is coming out with the warm caramel. Sure, it’s optional, but not really.

The Decisions Behind This Recipe

• The most important part of this recipe came down to the apple filling. I had to pay as much attention to the liquid as I did to the apples because anything runny was going to end up in the phyllo. I cut the Granny Smiths into a small ¼-inch dice so they fit inside the triangles, then cooked them only until they softened. Once the apples released their juices, I added the cornstarch slurry and kept cooking until there was no loose liquid left in the skillet. I still wanted the obvious pieces of apple in there, not something cooked down into mush.
• I measure the apples by weight because “three apples” is not much of a measurement once apple size starts changing with the seasons. One pound gave me the amount of filling I needed, while about three medium Granny Smiths is there mostly for shopping. That’s also why I give the yield as 16 to 18 samosas. Apple size changes, and I’m not going to tell you every batch will give you the same number.
• I use two strips of phyllo for each samosa with a light brushing of butter between them. One strip was too fragile once I added the apple filling, while two gave me enough phyllo to fold everything up without tearing it and still keep the thin, flaky layers.
• I didn’t want the apple pie part to end with the filling. Once the samosas are folded, I brush the outside with more butter and add cinnamon sugar before they go into the oven. The phyllo needed cinnamon sugar instead of leaving all the flavor up to the apples inside.

Ingredients

• Granny Smith apples – Their tartness keeps the filling from tasting overly sweet once the brown sugar and cinnamon are added, and they can take the stovetop cooking without turning to mush. Go by the one-pound weight. The “about 3 medium apples” is mostly for shopping because apple size varies a lot.
• Unsalted butter – I use it twice, first in the apple filling, then again between and over the phyllo sheets.
• Light brown sugar – Sweetens the apples and adds caramel flavor to the filling. If you’re out, make a batch of my homemade brown sugar.
• Apple pie spice – I use this instead of measuring several individual spices for the apple filling.
• Kosher salt – Keeps the filling from tasting like nothing but sugar and spice.
• Fresh lemon juice – I add this after the apples come off the heat to cut some of the sweetness from the brown sugar.
• Vanilla extract – Necessary. Always and forever.
• Cornstarch + cold water – Whisking these together first keeps rogue lumps of cornstarch out of the apple filling.
• Phyllo dough – This is the thin, flaky exterior of the apple samosas. Make sure it’s totally thawed according to the package directions before you start unfolding it.
• Granulated sugar and ground cinnamon – Mix these together and sprinkle them over the buttered phyllo before baking so there’s cinnamon sugar outside, not only spice inside with the apples.
• Vanilla ice cream and warm caramel sauce – Both are optional, but are they? I like serving the samosas with one or both while they’re still warm. Salted caramel is also a good option.

How to Make Apple Pie Samosas

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the apples)
  Melt 2 tablespoons butter in a large skillet over medium heat, then add the apples, brown sugar, apple pie spice, and salt. Let them cook for 5 to 7 minutes, stirring now and then, but don’t wait for the apples to get completely soft. I want them beginning to soften with some firmness left in the centers because they still have more cooking to do in the oven.
• Step Two (thicken the filling)
  Whisk the cornstarch and cold water together until smooth, then stir it into the apples. Keep stirring for another minute while the juices thicken, but watch the skillet. There shouldn’t be any runny liquid left when you’re done because the moisture is not appreciated once it’s wrapped in phyllo. Take the skillet off the heat, stir in the lemon juice and vanilla, then transfer the filling to a bowl and let it cool completely.
• Step Three (get the phyllo ready)
  Preheat the oven to 375°F, line a large rimmed baking sheet with parchment, and stir the granulated sugar and cinnamon together in a small bowl. Keep all 12 phyllo sheets stacked, line up the edges, and cut straight through the whole stack lengthwise into three equal strips. Keep the phyllo covered while you work because it gets temperamental once it starts drying out.
• Step Four (fill and fold the samosas)
  Take one phyllo strip and lightly brush it with melted butter, then place a second strip right on top and line up the edges. Spoon about 1 tablespoon of the cooled apple filling near the bottom, leaving enough room around it to make the first fold. Fold one bottom corner diagonally over the apples to enclose the filling and make your first triangle, then keep folding that triangle up the strip, following the shape you already made. Brush the final flap with melted butter to seal it, place the samosa on the prepared pan, and keep going until you have 16 to 18.
• Step Five (butter, sugar and bake)
  Lightly brush the tops and edges with the remaining melted butter, then sprinkle them with the cinnamon sugar. Bake for 14 to 16 minutes, and start checking around 14 because phyllo can go from pale to golden pretty quickly near the end. I’m looking for crisp, golden phyllo across the tops and folds instead of worrying about what the oven timer says.
• Step Six (serve them warm)
  Give the apple pie samosas a few minutes out of the oven before serving them warm. Vanilla ice cream and warm caramel sauce are optional, but dipping a crisp corner into warm caramel makes a pretty convincing argument for having it around.

Recipe Tips

• If your kitchen is warm or dry, consider how long the phyllo is sitting uncovered. I keep the unused strips covered and only pull out what I need for the next samosa because the thin sheets dry out quickly.
• The apple filling needs to be completely cool before assembling. I usually make mine earlier in the day, which means there’s no waiting on warm apples when I’m ready to fold everything after dinner. Small wins.
• Don’t let the tablespoon of filling look stingy and talk you into adding more. The extra room around the apples is what lets you make that first diagonal fold without pushing filling out the sides.
• Remember to go light with the melted butter. I brush on enough to cover the phyllo without leaving puddles or saturated areas, especially between the two sheets.

Storage and Reheating

• Let the samosas cool completely before putting them into an airtight container and refrigerate them for up to 3 days. The phyllo will soften as it sits next to the apple filling, which is normal.
• For reheating, I’d use the oven or air fryer instead of the microwave. A few minutes at 350°F gives the phyllo time to crisp again while the filling warms inside. The microwave will heat them, but the phyllo stays much softer.
• These freeze really well. I flash-freeze the cooled samosas on a baking sheet first, then transfer them to a freezer-safe container or bag once they’re frozen so they don’t stick together. That also makes it easy to take out one at a time and reheat it in the oven.

FAQs

• Do I separate the phyllo sheets before cutting them?
  No. Keep all 12 sheets stacked with the edges lined up and cut through the entire stack lengthwise into three equal strips. Then separate the strips as you need them while assembling the samosas.
• Do the apples need to be completely soft before I fill the samosas?
  No, and I don’t want them that way. They should be beginning to soften but still have some firmness in the centers because they’ll continue cooking once the samosas go into the oven.
• Can I use another kind of apple?
  You can use another firm baking apple that will make it through both the stovetop cooking and the oven without turning to mush. Honeycrisp, Pink Lady or Braeburn would be good choices. Granny Smith is what I use because I like the tartness with the brown sugar and cinnamon, and I know how it acts in this filling.
• Can I use puff pastry instead of phyllo dough?
  Not as a direct substitute. Puff pastry is much thicker and works differently, so you won’t get the same folded triangle or the thin, crisp layers. If you have puff pastry you want to use, my puff pastry apple tarts are a better option.
• Why is my phyllo cracking while I fold it?
  It has probably started drying out. Keep the unused strips covered while you work and only uncover what you need for the samosa you’re folding.
• Why did my apple pie samosas leak?
  Usually it’s too much filling, apple filling that still had runny liquid in it, or a first fold that didn’t completely enclose the apples. About 1 tablespoon of cooled filling gives you enough room to get the first triangle closed.
• Can I assemble the samosas ahead of time?
  I like making the apple filling ahead and doing the folding closer to baking time. I haven’t tested assembled samosas sitting in the refrigerator for hours, and phyllo wrapped around moist filling isn’t something I want sitting around longer than necessary. Starting with cold, unbaked samosas would also change the baking time, so I stick with making the filling ahead instead.
• Why are my samosas still pale after 16 minutes?
  Give them more time. Oven temperatures vary, and I care more about what the phyllo looks like than whether the timer hits 16 minutes. You want the tops and folded sections golden.

From My Kitchen Notes

Small observations from the margins.

• I don’t confuse holding something together with making it work. Because it doesn’t.
• Lots of things are easier once the first difficult fold is behind me.
• I used to think wanting more meant adding something. Now I remove what keeps getting in the way.
• I don’t give endless time to things that only know how to repeat themselves.
• A complicated beginning is okay if the rest knows where it’s going.
• Being afraid and being careful aren’t the same thing.
• There are lots of things worth coming back to once. But they still have to come back changed.
• I don’t need certainty at the beginning, but direction is a requirement.
• You can’t impress me with potential that never makes it out of the wrapper.

Phyllo Is Easier Once You Stop Worrying About It

• Pumpkin Praline Pie with Phyllo – Spiced pumpkin, buttered phyllo, hot praline topping.
• Spanakopita – Spinach, artichoke hearts, sautéed leeks, flaky phyllo.
• Strawberry Goat Cheese Tart – Strawberries, goat cheese, crisp phyllo.
• Apple Phyllo Crisp – Apples, pecans, flaky phyllo.
• Lemon Meringue Mini Pies – Phyllo cups, lemon filling, homemade meringue.

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Apple Pie Samosas

Apple Pie Samosas wrap homemade spiced apple pie filling inside buttery layers of phyllo dough, then finish with cinnamon sugar before baking until crisp and golden.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: American

Keyword: apple pie phyllo, apple pie samosas, apple samosas, baked apple samosas, dessert samosas, phyllo apple dessert, sweet samosas

Servings: 16 to 18

Calories: 140kcal

Author: Cathy Pollak

Equipment

• large skillet Has enough surface area for the diced apples to cook evenly while allowing their released juices to reduce and thicken.
• mixing bowls (small). For whisking the cornstarch slurry until smooth.
• large rimmed baking sheet Gives the folded samosas enough room to bake without crowding.
• parchment paper Prevents sticking and makes cleanup easier if any apple filling escapes during baking.
• pastry brush Makes it easier to apply a light coating of melted butter between the phyllo sheets and over the folded samosas.
• Knife For cutting the full stack of phyllo lengthwise into even strips.

Ingredients

Apple Pie Filling:

• 2 tbsps (28 g) unsalted butter
• 1 lb (454 g) Granny Smith apples about 3 medium apples, peeled and cut into ¼-inch dice
• ⅓ cup (71 g) packed light brown sugar
• 1½ tsps (3 g) apple pie spice
• ¼ tsp (1 g) kosher salt
• 1 tbsp (8 g) cornstarch
• 2 tbsps (30 ml) cold water
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract

Assembly:

• ¼ cup (50 g) granulated sugar
• 2 tsps (5 g) ground cinnamon
• 12 sheets phyllo dough thawed according to package directions
• 6 tbsps (85 g) unsalted butter melted
• vanilla ice cream optional for serving
• warm caramel sauce optional for serving

Instructions

• Melt 2 tablespoons (28 g) butter in a large skillet over medium heat. Add the apples, brown sugar, apple pie spice, and salt. Cook, stirring occasionally, for 5 to 7 minutes, until the apples begin to soften but still have some firmness in the centers.
  2 tbsps (28 g) unsalted butter, 1 lb (454 g) Granny Smith apples, ⅓ cup (71 g) packed light brown sugar, 1½ tsps (3 g) apple pie spice, ¼ tsp (1 g) kosher salt
• Whisk the cornstarch and cold water together in a small bowl until completely smooth. Stir the slurry into the apples and cook, stirring constantly, for about 1 minute, until the released apple juices have thickened and no loose liquid remains in the skillet.
  1 tbsp (8 g) cornstarch, 2 tbsps (30 ml) cold water
• Remove the skillet from the heat and stir in the lemon juice and vanilla extract. Transfer the apple filling to a bowl and cool completely before assembling the samosas.
  1 tbsp (15 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
• Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with parchment paper.
• Stir the granulated sugar and cinnamon together in a small bowl and set aside.
  ¼ cup (50 g) granulated sugar, 2 tsps (5 g) ground cinnamon
• Place the stacked phyllo sheets on a clean work surface with the edges aligned. Cut through the entire stack lengthwise into three equal strips using a sharp knife or kitchen scissors. Keep the phyllo covered while working to prevent it from drying out and cracking.
  12 sheets phyllo dough
• Place one phyllo strip on the work surface and lightly brush with melted butter. Top with a second phyllo strip, aligning the edges. Place about 1 tablespoon of the cooled apple filling near the bottom of the strip, leaving enough phyllo around the filling to make the first fold.
  6 tbsps (85 g) unsalted butter
• Fold one bottom corner diagonally over the apple filling to form a triangle and enclose the filling. Continue folding the triangle up the length of the strip, keeping the edges aligned as you go. Lightly brush the final flap with melted butter to seal. Transfer to the prepared baking sheet and repeat with the remaining phyllo and apple filling to make 16 to 18 samosas.
• Lightly brush the tops and edges of the samosas with the remaining melted butter. Sprinkle evenly with the cinnamon sugar.
• Bake for 14 to 16 minutes, or until the phyllo is crisp and golden across the tops and folded areas. Begin checking at 14 minutes, as phyllo can brown quickly during the final few minutes of baking.
• Serve the apple pie samosas warm with vanilla ice cream and warm caramel sauce, if desired.
  vanilla ice cream, warm caramel sauce

Notes

• Use the 1-pound (454 g) apple weight as your guide since apple size can vary considerably.
• Keep phyllo covered while working to prevent it from drying out.
• Cool the apple filling completely before assembling.
• Yield will vary slightly depending on apple size and the amount of filling used, about 16 to 18 samosas.
• Optional ice cream and caramel sauce are not included in the nutrition information.

Nutrition

Nutrition Facts

Apple Pie Samosas

Amount Per Serving (50 g)

Calories 140 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 14mg5%

Sodium 92mg4%

Potassium 42mg1%

Carbohydrates 21g7%

Fiber 1g4%

Sugar 10g11%

Protein 2g4%

Vitamin A 170IU3%

Vitamin C 2mg2%

Calcium 10mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made these Apple Pie Samosas? I’d love to hear how they turned out – leave a comment below and let me know.

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