Samsa from Puff Pastry with Pumpkin

by Editorial Staff

Samsa with pumpkin is one of my favorite dishes. Even people who do not like pumpkin eat samsa and manti with a pumpkin on both cheeks. Samsa prepared according to this recipe will decorate any festive table.

Summary

Cook Time	25 mins
Course	Dessert
Cuisine	Central Asian
Servings (Default: 10)

Ingredients

Instant puff pastry – from 200 g margarine
Pumpkin – 200 g
Crude fat – 50 g
Onions – 80 g
Sugar – 0.75 teaspoon
Salt – 0.75 teaspoon
Ground black pepper – 0.3 teaspoon

Instructions

Cooking samsa with a pumpkin recipe.
First, let’s prepare the filling. Chop the onion into thin half-rings.
Cut the bacon into small cubes.
Cut the pumpkin into 0.5 cm cubes. Add sugar, salt, and black pepper. Mix everything well. The filling for puff samsa is ready.
Roll out the puff pastry into a layer 3 millimeters thick.
(You can use instant puff pastry or yeast-free puff pastry.)
Cut out circles with a round notch, about 15 centimeters in diameter.
From this amount of products, 10 blanks for samsa should be obtained. Cut out 10 circles, put the filling in the middle of each, distributing it evenly.
We sculpt samsa in the form of triangles. Brush the samsa with yolk, half diluted with water, and bake in a preheated oven at 190 degrees Celsius for 20-25 minutes.
Remove the flaky samsa with a pumpkin on a wooden board, let it cool a little, put it on a dish and serve it to the table.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.