The classic milk tart recipe will form your base for the Samoosa with slight variants listed below.
To make milk tart samoosas:
Follow the same recipe as a classic milk tart but add 45 ml SUGARBIRD mixed citrus peel and a few drops of MOIR’S orange essence instead of MOIR’S vanilla essence to the milk.
Omit the egg whites.
Use 10 sheets of phyllo pastry. Cut into 8 x 36 cm strips (more or less).
Brush a strip with melted unsalted butter.
Place another strip on top and brush with butter.
Place a tablespoon of the filling at the top.
Fold over to form a triangle.
Continue folding over to form a samoosa.
Place on a greased baking sheet and brush with more butter.
Sprinkle with cinnamon sugar.
Bake in a preheated oven at 220° C for 15 minutes or until golden and puffed.
Makes 24