Custard-Filled Pastries Recipe

These delightful custard-filled pastries are a perfect blend of a flaky, buttery exterior and a rich, creamy custard filling. Ideal for breakfast, brunch, or dessert, they are sure to impress with their decadent flavor and beautiful presentation.

Ingredients

For the Pastry:

  • 2 sheets puff pastry (store-bought or homemade)
  • 1 egg (beaten, for egg wash)
  • Powdered sugar (for dusting, optional)

For the Custard Filling:

  • 2 cups milk (whole or 2%)
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 4 egg yolks
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter

Instructions

Preparing the Custard:

  1. Heat the Milk:
    • In a medium saucepan, heat the milk over medium heat until it’s hot but not boiling. Remove from heat.
  2. Mix the Dry Ingredients:
    • In a mixing bowl, whisk together the granulated sugar and cornstarch until well combined.
  3. Combine with Egg Yolks:
    • Add the egg yolks to the sugar-cornstarch mixture and whisk until smooth and pale yellow.
  4. Temper the Eggs:
    • Gradually add a small amount of the hot milk to the egg mixture, whisking constantly to temper the eggs (this prevents curdling).
  5. Cook the Custard:
    • Pour the tempered egg mixture back into the saucepan with the remaining milk. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble.
  6. Add Flavorings:
    • Remove from heat and stir in the vanilla extract and butter until smooth and fully incorporated.
  7. Chill the Custard:
    • Transfer the custard to a bowl, cover with plastic wrap (ensuring the wrap touches the surface to prevent a skin from forming), and refrigerate until completely chilled.

Preparing the Pastries:

  1. Preheat Oven:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the Puff Pastry:
    • Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into desired shapes (squares, circles, or rectangles).
  3. Shape the Pastries:
    • If making filled pastries, place a dollop of chilled custard in the center of each shape. Fold or layer the pastry over the filling, sealing the edges with a fork or your fingers. You can also make a “pocket” by cutting out smaller shapes and placing them on top of the custard.
  4. Brush with Egg Wash:
    • Lightly brush the tops of the pastries with the beaten egg to give them a golden, shiny finish.
  5. Bake:
    • Place the pastries on the prepared baking sheet and bake for 15-20 minutes, or until they are puffed and golden brown.
  6. Cool and Dust:
    • Remove from the oven and let cool on a wire rack. If desired, dust with powdered sugar before serving.

Serving Suggestions

  • Enjoy these pastries warm or at room temperature.
  • Pair with a cup of coffee or tea for a delightful experience.

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