A South African classic, my Grandmother has been making milk tart for me since I could barely look over the kitchen counter. Today I thought I’d give it a little twist and combine the crispy, flaky goodness of samousa pastry with the tried and true ooey gooey milk tart filling. I have added pictures below (labeled in the recipe) to help with any folding issues that may come up.
It’s time to put on your stretchy pants, this is a treat yourself moment.
5ml vanilla essence
12.5ml corn flour
Pinch of salt
Sprinkle of cinnamon
Samosa wrappers (you’ll find them in the freezer aisle)
- Place the milk and butter in a pot and bring to the boil.
- Beat the eggs lightly together. Add the sugar, flour corn flour, vanilla essence and salt and mix to form a smooth paste.
- Remove the milk from the heat and gradually whisk in the egg mixture.
- Return the pot to the heat and bring to the boil to cook out the flours. Continue to boil the mixture, stirring continuously, until it thickens.
- Pour into a greased baking dish and sprinkle with cinnamon.
- Set in the fridge overnight.
- The next day layer two sheets of samosa wrapper on top of one another and place 15ml of milk tart mixture 1cm from the bottom. (Picture 1). Take the bottom left corner of the pastry and fold it over the milk tart to the right hand side (Picture 2). Repeat the triangular folds, alternating directions, to the top of the pastry keeping the mixture firmly wrapped. When you get to the end tuck in the end (trim as needed). (Picture 3). Then get yourself a little production line going (Picture 4).
- Heat the sunflower oil to 180o C (medium/high heat) and fry the samousas until golden brown.
- Sprinkle with icing sugar and enjoy!
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