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Custard filling:
Pastry:Â
To finish:
Preheat the oven to 190°C.
Slowly heat the cream cheese and half the sugar and milk while whisking until smooth and lump free.
Mix the corn flour with a little bit of milk to form a thin smooth paste.
Beat the eggs, remaining milk and sugar and vanilla together.
Add the corn flour mixture and beat in.
Add the warm cream cheese mixture to the cold egg and milk mixture and mix in.
Return to the heat and stir over low heat until the mixture is smooth and thick.
Transfer to a bowl. Cover with cling wrap, placing it directly on the custard to prevent a skin from forming on top. Leave to cool.
Cut the pastry into 10 cm x 10 cm squares.
Spoon or pipe a dollop of custard in the centre.
Fold the opposite corners over to the centre. Pinch to close.
Brush with beaten egg.
Place in the freezer for 10 – 15 minutes to firm up.
Bake for 15 – 20 minutes until golden and puffed.
Leave to cool and dust with icing sugar.
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