Cinnamon rolls

Cut the sambousek slices in half.

Cut each Kiri cheese cube into three small pieces and stuff each sambousek half with the cheese pieces.

Roll the stuffed halves and coat them with the cornstarch-water mixture (mixed well) until they hold together.

Fry the rolls in hot oil until they turn a light golden color.

After frying, coat the rolls with the sugar-cinnamon mixture so they are completely covered.

Finally, garnish the top with a drizzle of sweetened condensed milk.