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Apple Samosas With Le Cabrouet

Apple Samosas With Le Cabrouet

20 portions


  • 20 wonton wrappers, store-bought
  • 30 ml (2 tbsp.) butter
  • 2 apples, peeled and diced
  • 1 pear, peeled and diced
  • 30 ml (2 tbsp.) honey
  • 5 ml (1 tsp.) fresh rosemary, finely chopped
  • 1 egg yolk
  • 180 ml (3/4 cup) Le Cabrouet
  • 500 ml (2 cups) frying oil


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  • In a frying pan, melt the butter, and brown the diced fruit for 1 minute with the rosemary and half of the honey.
  • Dissolve 15 ml (1 tbsp.) of water into the egg yolk.
  • Brush the edges of a wonton wrapper and place approximately 10 ml (2 tsp.) of fruit and 10 ml (2 tsp.) of Le Cabrouet in the centre.
  • Fold and seal the edges to form a half moon. Repeat for every samosa.
  • In a deep fryer, heat the oil to 350°F (180°C).
  • Fry the samosas for 2 minutes or until they are lightly golden, and place them on paper towels.
  • Drizzle with honey and serve warm.

You can use this cheese for this recipe


Fruity and sweet

These wines are set apart by their sugar content. The dominant scent is fruity. Some are lighter (semi-dry), and others are more full-bodied (sweet).

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