Samoosa Wreath – the most delicious edible wreath!

Posted on December 20, 2018 by nerinatimm in baked goods, cheese

My Samoosa Wreath is my version of a Christmas must-have.

The samoosa wreath is crunchy and sweet, yet it can easily replace a cheese course on Christmas eve or even New Years eve.

Every year around Christmas, I think of different ideas or takes on a wreath. I know traditionally a wreath belongs on the front door, but on a plate it can be as beautiful.

There are many thoughts, myths and beliefs why we use wreaths but this one makes sense to me as a Christian. The symbolism of the wreath is very significant during the Festive season. The circular shape represents eternity – it has no beginning and no end. Wikipedia says: “From a christian religious perspective, it represents an unending circle of life. The evergreen, most frequently used in making wreathes, symbolizes growth and everlasting life.”

For this year’s wreath I decided to keep it simple, yet utterly delicious. Can you even imagine Ripe & Ready Camembert paired with Cranberry Jam. Both of these ingredients are well known on our snack tables during the festive season, so why not combine them.

Please watch this easy tutorial before you start.

Samoosa Wreath

for a 30 cm wreath you need about 36 samoosas

Ingredients

36 samoosa wrappers – it is also called pur

2 x 100 g Fairview Ripe & Ready Brie

2 x 150g Woolworths Cranberry Sauce

flour paste to use as glue – 2 T flour mixed with cold water until it makes a runny paste

cooking oil for frying

Method

Make the flour paste and keep at hand. Cut the cheese in 1 cm x 1 cm cubes. Now follow the instructions as per the video and make all the samoosas. Take some of the flour glue and cover all the little corners where the cheese could run out while baking.

At this point you can freeze the samoosas on a baking sheet and keep until needed.

To fry the samoosas

Heat the oil in a small pot. Place the samoosas in batches of 5-6 in the hot oil with a slotted spoon. Fry until crispy and golden brown. Remove from the oil with the slotted spoon and place on a plate lined with kitchen toweling. Serve on a wooden board, dusted with icing sugar.