If you are using cream cheese cubes, cut each cube into 6 small squares. If you are using the tub style cheese then use 1/4 tsp for each samosa.
Take out the samosa sheet depending on how many samosas you want and keep them in a stack on the cutting board. Each sheet will give you 4 mini samosas.
With a sharp knife cut the sheet from the middle vertically into two parts. Then cut from the middle horizontally. So totally you should have four stacks. Cover with a damp tea towel so that it doesn't dry out.
Peel one sheet from it and keep remaining covered.
Make an inverted cone and place the small piece of cheese inside. Press it lightly and cover it further by folding the dangling long side of the sheet over the cone. Seal the open sides with flour paste.
Do the same with remaining sheets.
Freeze for half an hour or more so that the cream sets and it doesn't leak out when frying.
Deep fry or shallow fry the samosas.
When ready to serve pour a little sugar syrup at the bottom of the serving dish and place the samosas over it. Pour a little syrup all over the samosas. Sprinkle pistachios.