Custard Filled Pastries Recipe

Custard Filled Pastries Recipe

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A delightful treat that combines the flaky goodness of pastries with a creamy, vanilla-infused custard filling. These pastries are perfect for any occasion, from casual tea time to elegant dessert spreads.

Ingredients:

For the Pastry:

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cubed
  • ¼ cup ice water

For the Custard Filling:

  • 2 cups milk
  • ¼ cup granulated sugar
  • 3 large egg yolks
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

Instructions:

Make the Pastry:

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.
  2. Cut in Butter: Add the cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs.
  3. Add Water: Gradually add the ice water, tossing the mixture with a fork until the dough comes together. Be careful not to overwork the dough.
  4. Form Dough: Divide the dough into two discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
  5. Roll Out: On a lightly floured surface, roll out one disc of dough to a thickness of about 1/8 inch. Cut out desired shapes using a pastry cutter.
  6. Assemble: Place the pastry cutouts on a baking sheet lined with parchment paper.
  7. Bake: Preheat oven to 375°F (190°C). Bake the pastry shells for 10-12 minutes, or until golden brown. Let cool completely.

Make the Custard Filling:

  1. Heat Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer.
  2. Whisk Dry Ingredients: In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and vanilla extract.
  3. Temper Eggs: Temper the egg mixture by slowly whisking in a small amount of the hot milk.
  4. Combine Mixtures: Pour the tempered egg mixture into the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly, until the custard thickens.
  5. Cool: Remove from heat and let cool slightly.

Assemble the Pastries:

  1. Fill Shells: Spoon the cooled custard filling into the baked pastry shells.
  2. Serve: Serve the pastries immediately or chill until ready to serve.

Tips:

  • For a richer flavor, use heavy cream instead of milk in the custard filling.
  • To prevent the pastry from becoming tough, avoid overworking the dough.
  • To ensure a smooth custard, strain the filling before filling the pastry shells.

Enjoy your homemade custard-filled pastries!

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