Puff Pastry with Creamy Custard

Table of Contents

Ingredients

For the pastry puff:

One sheet of thawed frozen puff pastry
One egg for the egg wash

For the filling of the custard:

Two cups of whole milk
Half a cup of sugar, granulated
1/4 cup of cornstarch
One-fourth teaspoon of salt
Three big yolks from an egg
Two tablespoons of butter without salt
One teaspoon of vanilla extract

Directions

Get the puff pastry ready:
Set the oven temperature to 400°F, or 200°C.
To smooth up the thawed puff pastry, roll it out on a lightly floured board.
Slice the pastry into 3×4-inch rectangles. As many pieces as the pastry permits may be made.
Get the egg wash ready:
Place the egg in a small bowl and beat. The pastry’s tops will be brushed with this.
Put the Pastries Together:
Line a parchment paper-lined baking sheet with half of the pastry rectangles.
Apply the egg wash to the margins of these rectangles.
Fill each rectangle with a liberal amount of custard filling using a spoon.
Place the remaining rectangles of dough on top, sealing the edges with a press. For a decorative touch, you may crimp the edges using a fork.
Add Egg Wash: To give the pastries a lovely golden hue as they bake, brush the tops with the egg wash.
Bake: Bake the pastries in a preheated oven for 20 to 25 minutes, or until they are golden brown and puffy.
Make the Custard Filling: Make the custard while the pastries bake. Whisk the milk, cornstarch, sugar, and salt in a medium saucepan.
Stirring continuously, cook over medium heat for 5 to 7 minutes, or until the mixture thickens and gently boils. Take off the heat and whisk in the butter, vanilla essence, and egg yolks. Keep whisking until smooth.
Fill the Pastries: Allow the pastries to cool slightly once they have finished baking.
For an extra creamy texture, you may pour or pipe in additional custard filling after making a little hole in the top of each pastry to let the steam out.
Serve: If preferred, dust with powdered sugar before to serving. Savor your warm or room temperature creamy custard puff pastries!
Advice

Make Ahead: The custard may be made up to a day ahead of time and refrigerated until it’s time to use it. Just be careful to wrap it in plastic wrap to avoid developing a skin.
Flavour Variations: For a unique take on the custard, you may add tastes like almond extract or lemon zest to the milk.
Serving Suggestions: These pastries taste great by themselves, but for a little extra taste, try serving them with berry compote or fresh fruit.