Preheat oven to 200°C.
Place the dates, cardamom pops, star anise, cinnamon, orange juice and zest into a saucepan.
Bring to the boil, lower the heat and simmer until thick. Remove cardamom, star anise and cinnamon.
Leave to cool. Cut the phyllo pastry sheets into 5 strips across the width. You should have 70 strips – approx 7-8cm x 36 cm.
Brush a strip with butter and then place another strip on top. Place a heaped teaspoon of the filling at the top.
Fold over to form a triangle. Continue folding over to form a samoosa.
Place on a greased baking tray and brush with more butter.
Bake until golden. Sprinkle with castor sugar. Recipe reprinted with permission of Montagu Dried Fruit.