Apricot and custard puffs

Apricot and custard puffs
  • Serves icon Makes 6 puffs
  • Time icon Hands on time 15 mins. plus 18-20 mins cooking time

These little apricot and custard puffs are a delicious brunch recipe, but work just as well with afternoon tea.

Nutrition: per serving

Calories
244kcals
Fat
13.9g (5.7g saturated)
Protein
5.8g
Carbohydrates
25.6g (13g sugars)
Salt
0.4g
Calories
244kcals
Fat
13.9g (5.7g saturated)
Protein
5.8g
Carbohydrates
25.6g (13g sugars)
Salt
0.4g

PER PUFF

Ingredients

  • Butter for greasing
  • 2 x 375g ready rolled puff pastry sheets
  • Plain flour for dusting
  • 2 free-range eggs
  • 150g good-quality vanilla custard
  • 2 tbsp crème fraîche
  • 1 tsp golden caster sugar, plus extra to sprinkle
  • 400g tinned apricots in syrup, drained, syrup reserved
  • Small handful flaked almonds

Method

  1. Preheat the oven to 220°C/fan200°C/gas 7. Lightly grease 6 holes of a muffin tin with a little butter. Unroll the pastry onto a lightly floured surface and cut out 6 x 12cm circles and set aside the trimmings (see tip). Press into the greased holes of the muffin tin. In a jug, whisk one of the eggs into the custard along with the crème fraîche and sugar.
  2. Put a couple of apricot halves into each pastry case, pour over the custard and top each with a final apricot half. Sprinkle with flaked almonds. Lightly beat the other egg and use to glaze the edges of the pastry, before sprinkling with sugar.
  3. Bake the puffs for 18-20 minutes until risen and golden. Carefully remove them from the tin (supporting the base of each) and set aside to cool on a wire rack.
  4. Meanwhile, pour the reserved syrup into a pan and bubble until sticky and thickened. Use to brush over the top of the puffs as a glaze.

delicious. tips

  1. Use the pastry trimmings to make cheese straws. Serve any leftover puffs the next day.

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