Pastry Fingers

Pastry Fingers
Samosa pastry
Cream cheese
Condensed milk for the topping

Take each samosa strip and fill the end center with cream cheese and roll and fold like making spring rolls sealing with flour and water glue.
Make sure to seal the pastry properly.
Next deep fry the pastry fingers until golden brown and crispy.
Once ready, remove them from the oil and top them up with the condensed milk.

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