In Christmas, Desserts, Desserts, Recipes dessert

Serves 4



  • Samoosa wrappers (+- 40)
  • 4 cups milk
  • 30g butter
  • 2 cinnamon sticks
  • Teaspoon Staffords Bourbon Vanilla Extract with seeds
  • 1 cup flour
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • A pinch of salt
  • 4 large eggs
  • 100g Staffords White Chocolate Disks
  • Water to assemble
  • Cooking oil for deep frying
  • Staffords Cinnamon Sugar Shaker



  1. Slowly heat the 4 cups milk, butter and cinnamon sticks until just before boiling point.
  2. Whisk together flour, sugar, ground cinnamon and salt in a bowl.
  3. Remove cinnamon sticks and pour in the hot milk and whisk continuously until smooth.
  4. Return the mixture to the pot and put on medium heat.
  5. Let it cook through for a couple of minutes while stirring continuously.
  6. Whisk the eggs and Vanilla and add to the mixture.  Cook through.
  7. Remove from the heat and stir through the white chocolate disks until melted and incorporated.
  8. Cover the chocolate milktart mixture with clingfilm on the surface and cool completely.
  9. To help seal the samoosas: Make a slurry mixture with a little flour and water.
  10. Spoon or pipe the cooled mixture onto the samoosa wrappers, wash the edges with water & flour slurry and fold into well sealed triangles.
  11. Deep fry in 200˚C for a couple of seconds until golden brown and drain on paper towels.
  12. Sprinkle with Staffords Cinnamon Sugar Shaker and serve immediately.
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