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Apricot and custard puffs

Name: Apricot and custard puffs
Yield: Makes 6 puffs
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

Published: 31 Mar 11
Updated: 18 Mar 24

These little apricot and custard puffs are a delicious brunch recipe, but work just as well with afternoon tea. Use ready-made puff pastry for ease.

From tarts to trifles…click for all the custard recipes you could ever want.

Easy
April 2011

Test kitchen approved

Makes 6 puffs
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. Use ready-made puff pastry for ease.

From tarts to trifles…click for all the custard recipes you could ever want.

Nutrition: per serving

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

PER PUFF

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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

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Method

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.
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.
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.