Peach Sambusas
A thin, flaky dough stuffed with spiced peaches and shaped into triangles, then fried until golden brown and finished with a fresh honey-thyme drizzle.
Total Time: 
Servings: 10Ingredients
SPICED PEACHES INGREDIENTS:
2½ cups DOLE Chef-Ready Cuts Diced Peaches, thawed
8 cups peach purée
4½ tsp berbere spice, ground
5 tsp cinnamon, ground
1¼ tsp nutmeg, ground
½ tsp cayenne pepper, ground
1¼ tsp ginger, ground
½ tsp cardamom, ground
¼ tsp clove, ground
½ tsp salt, kosher
1¼ tsp vanilla extract
SPICED THYME HONEY INGREDIENTS:
2½ cups honey
1½ Tbsp berbere spice, ground
¼ cup thyme, fresh, picked
FINAL BUILD INGREDIENTS:
30 sheets egg roll wrappers, thawed
5 cups Spiced Peaches, sub-recipe
3 each whole egg, beaten, for wash
2½ cups Spiced Thyme Honey, sub-recipe Oil, for frying
Directions
SPICED PEACHES DIRECTIONS:
- In medium size bowl, add all ingredients and mix until well combined.
- Cover and set aside until use.
SPICED THYME HONEY DIRECTIONS:
- In small pan, heat honey, berbere and thyme until warm and loose.
- Remove from heat; cover and set aside until use.
PEACH SAMBUSAS DIRECTIONS:
- Preheat fryer to 350° F.
- Lay egg roll wrappers on flat working surface, working on one at a time.
- Place 3 Tablespoons of spiced peaches on bottom left hand corner of wrapper sheet; fold wrapper towards the center.
- Brush entire wrapper with beaten egg and fold the right corner of dough to the left.
- Fold triangle forwards, rolling away from you, and fold over remaining wrapper to create a triangle and close edges.
- Repeat steps to remaining egg roll wrappers.
- Drop each sambusa into oil and cook for 3-4 minutes, or until outside is even golden-brown color and crispy. Remove from oil and set aside on paper towel to absorb oil.
TO SERVE:
- On each serving plate, place three fried sambusas in center.
- Garnish with 2 Tbsp drizzle of spiced thyme honey. Serve immediately.
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