Jam Custard Pastry Pockets
Ingredients
- 3 sheets puff pastry ready-rolled
- 6 tablespoons jam such as strawberry, raspberry or apricot
- 6 tablespoons custard
- 1 egg beaten
- 3 tablespoons icing sugar
- ½ teaspoon vanilla extract
- 1 –2 teaspoons milk
- Sprinkles or crushed freeze-dried berries optional
Instructions
- Cut each pastry sheet into four pieces.
- Spoon 1 tablespoon jam and 1 tablespoon custard onto the centre of six pastry rectangles, leaving a 1 cm border.
- Do not overfill.
- Brush the borders with beaten egg.
- Place the remaining pastry rectangles on top.
- Press the edges firmly with your fingers, then crimp with a fork.
- Cut a small cross in the top of each pastry to allow steam to escape.
- Chill for 20 minutes to firm.
- Preheat the air fryer to 180°C.
- Line the basket with baking paper trimmed to fit.
- Brush the pastry tops with beaten egg.
- Air fry in batches for 10 minutes, or 13 minutes if frozen, until puffed and deep golden.
- If the pastry is still pale underneath, carefully turn and cook for 3 minutes.
- Cool on a wire rack for 10 minutes.
- Mix the icing sugar, vanilla extract and milk to make a thick glaze.
- Drizzle over the cooled pastries and sprinkle with crushed freeze-dried berries, if using.
- Best eaten on the day they are made, or refrigerate in an airtight container for up to 2 days.
Notes & Wine Advice
Serving Suggestions
Serve the pastry pockets once they have cooled and the vanilla glaze has set. They are especially good with tea or coffee.Recipe Notes
Strawberry, raspberry or apricot jam can be used. Do not overfill the pastries, as excess jam or custard may escape during cooking.Cooking Advice
Seal the edges firmly before crimping them with a fork. If the pastry is still pale underneath after air frying, carefully turn the pockets and cook for another 3 minutes.Storage Advice
These pastries are best eaten on the day they are made. Leftovers can be refrigerated in an airtight container for up to 2 days.Wine Advice
These sweet jam and custard pastries are better suited to tea or coffee, so no wine pairing is necessary.Nutrition values
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About Jam Custard Pastry Pockets
Jam Custard Pastry Pockets combine crisp puff pastry with two familiar sweet fillings: fruity jam and creamy custard. The pastries are sealed into individual pockets and cooked in the Airfryer until puffed and deeply golden. A simple vanilla glaze provides the finishing touch.
Choosing the Jam
The recipe works with strawberry, raspberry or apricot jam, so you can easily vary the flavour. Choose a relatively thick jam because very runny preserves are more likely to escape from the pastry during cooking.
Raspberry gives the pastries a slightly sharper fruit flavour, while strawberry is sweeter and apricot provides a gentle tang.
Using Ready-Rolled Puff Pastry
Ready-rolled puff pastry makes these pockets particularly easy to prepare. There is no need to make or roll pastry from scratch, and the sheets can simply be divided into evenly sized rectangles.
Keep the pastry cool while working with it. Puff pastry rises best when the layers of dough and fat remain chilled before cooking.
Adding the Filling
Place the jam and custard in the centre of the pastry while leaving approximately 1 cm clear around the edges. This clean border is needed to create a secure seal.
Avoid adding extra filling even if there appears to be room. Overfilled pastry pockets are much more likely to split or leak as the filling heats.
Sealing the Pastries
Brush the exposed pastry edges with beaten egg before placing the second piece of pastry on top. Press firmly with your fingers and then crimp the edges with a fork.
Cut a small cross in the top of each pocket. This allows steam to escape and reduces pressure inside the pastry as the filling becomes hot.
Chilling Before Cooking
Chill the assembled pastries for approximately 20 minutes before air frying. This firms the pastry and filling and helps the pockets retain their shape.
The pastries can also be cooked from frozen. In that case, allow approximately 13 minutes for the initial cooking time rather than 10 minutes.
Cooking in the Air Fryer
Preheat the air fryer to 180°C and line the basket with baking paper trimmed to fit. Brush the tops with beaten egg immediately before cooking to encourage an attractive golden finish.
Cook the pastry pockets in batches so there is enough room for the hot air to circulate. They should become puffed and deep golden.
Checking the Underside
Puff pastry can sometimes brown more quickly on top than underneath in an air fryer. Check the base after the initial cooking time.
If necessary, carefully turn the pastries and cook for another 3 minutes. This helps create a crisp base rather than leaving the underside soft.
Vanilla Glaze
Allow the pastries to cool before adding the glaze. Mix icing sugar with vanilla extract and just enough milk to produce a thick consistency that can be drizzled over the surface.
Optional sprinkles or crushed freeze-dried berries can be scattered over the glaze before it sets.
Serving the Pastry Pockets
Jam Custard Pastry Pockets are particularly suitable for High Tea, a Birthday or a Party. Their individual size makes them easy to serve without additional preparation.
They are best on the day they are cooked, when the puff pastry is at its crispest. Serve them with tea or coffee once the glaze has set.
Storing Leftovers
If you have leftovers, place them in an airtight container and refrigerate for up to 2 days. Because the filling contains custard, the pastries should not be stored for extended periods at room temperature.
Jam Custard Pastry Pockets are an easy way to turn ready-rolled puff pastry into a homemade sweet treat. Crisp pastry, fruity jam, creamy custard and vanilla glaze create a simple combination that works particularly well for afternoon treats and special occasions.