Custard Filled Pastries Recipe

Custard Filled Pastries Recipe

by

Indulge in the heavenly delight of these creamy custard-filled pastries. The flaky, buttery crust encases a luscious, velvety custard filling, making for a truly irresistible treat. Perfect for any occasion, these pastries are sure to impress your loved ones.

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 large eggs
  • ¼ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 ½ cups milk
  • 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 cold butter cubes to the flour mixture and cut in using a pastry blender or two knives until the mixture resembles coarse crumbs.
  3. Add Water: Gradually add the ice water, tossing with a fork until the dough comes together.
  4. Form Dough: Divide the dough into two discs, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Roll Out Dough: Roll out one disc of dough on a lightly floured surface to a thickness of about 1/8 inch. Cut out circles using a round cutter.
  6. Assemble Pastries: Place a spoonful of custard filling in the center of each circle. Fold the dough over the filling, crimping the edges to seal.
  7. Repeat: Repeat with the remaining dough and filling.
  8. Bake: Preheat oven to 375°F (190°C). Place pastries on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
  9. Cool and Serve: Let the pastries cool completely before serving. Dust with powdered sugar, if desired.

Make the Custard Filling:

  1. Whisk Ingredients: In a medium saucepan, whisk together the eggs, sugar, and cornstarch until smooth.
  2. Heat Milk: Gradually whisk in the milk until combined.
  3. Cook Custard: Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
  4. Add Vanilla: Remove from heat and stir in the vanilla extract.
  5. Cool: Let the custard cool completely before using.

Tips:

  • For a richer flavor, use heavy cream instead of milk in the custard filling.
  • To prevent the pastry from becoming tough, be sure to keep the butter cold and work quickly when incorporating it into the flour.
  • For a more elegant presentation, dust the pastries with powdered sugar or drizzle with a glaze.

Enjoy your homemade custard-filled pastries!

Leave a Comment