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Custard Almond Pastries

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Flaky puff pastry pockets filled with silky vanilla custard and topped with sliced almonds and coarse sugar—ideal for breakfast, brunch, or dessert.

Ingredients

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  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1/4 cup sliced almonds
  • 2 tablespoons coarse sugar
  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons unsalted butter

Instructions

  1. In a medium saucepan, whisk together sugar, cornstarch, and egg yolks.
  2. Gradually whisk in milk and cook over medium heat, stirring constantly, until the mixture thickens (about 7–8 minutes).
  3. Remove from heat and stir in butter and vanilla extract.
  4. Transfer custard to a bowl, cover with plastic wrap touching the surface, and refrigerate until cooled.
  5. Preheat oven to 400°F (200°C). Roll out puff pastry slightly and cut into 6 rectangles.
  6. Place a spoonful of chilled custard on one half of each rectangle, leaving the edges clean.
  7. Fold over to form a pocket and seal the edges with a fork.
  8. Brush the tops with egg wash, then sprinkle with sliced almonds and coarse sugar.
  9. Place pastries on a parchment-lined baking sheet and bake for 18–22 minutes or until puffed and golden brown.
  10. Let cool slightly before serving.

Notes

  • Ensure custard is fully chilled before filling to avoid soggy pastry.
  • Seal edges well to prevent custard from leaking during baking.
  • Serve warm or at room temperature for best texture.

Nutrition

Find it online: https://yumfoodusa.com/custard-almond-pastries/