Description
Delicious custard-filled almond puff pastry pockets that are easy to make and perfect for dessert.
Ingredients
- 2 sheets of frozen puff pastry, thawed
- 1 cup almond milk
- 1/4 cup granulated sugar
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/4 cup sliced almonds
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, whisk together almond milk, granulated sugar, and cornstarch until smooth. Continue to cook, stirring constantly, until the mixture thickens and bubbles, about 5-7 minutes.
- Remove the saucepan from heat and stir in vanilla and almond extracts. Allow the custard to cool slightly.
- On a lightly floured surface, roll out each puff pastry sheet to smooth out any creases. Cut each sheet into 4 equal squares.
- Place about 2 tablespoons of the custard mixture in the center of each pastry square. Sprinkle sliced almonds on top of the custard.
- Fold the pastry over to form a triangle and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush the tops of the pastries with the beaten egg to give them a golden color when baked.
- Bake in the preheated oven for 15-20 minutes, or until the pastries are puffed and golden brown.
- Remove from the oven and let cool slightly before dusting with powdered sugar.
Notes
- For a chocolate twist, add mini chocolate chips to the custard mixture before filling the pastries.
- Experiment with different extracts, such as coconut or hazelnut, to customize the flavor of the custard.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 180
- Sugar: 6g
- Sodium: 0mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg