Easy vanilla ice cream
A traditional creamy and cold treat - eat on its own, or dollop on apple pie
Air fryer jam & custard pastry pockets
Serves 6
Easy
Prep:
Cook: -
plus chilling and cooling
Enjoy these pastry pockets for dessert or as a snack. Crisp, golden and oozing with sweet fruit filling, they're a nostalgic nod to toaster pastries
Skip to ingredients
- 320g sheet ready-rolled puff pastry
- 6 tbsp jamof your choice (strawberry, raspberry or apricot work well)
- 6 tbsp custard
- 1 eggbeaten
- 3 tbsp icing sugar
- drop of vanilla extract
- 1-2 tsp milk
- sprinklesor crushed freeze-dried berries, to decorate (optional)
Nutrition: Per serving
- kcal305
- fat15g
- saturates7g
- carbs37g
- sugars20g
- fibre1g
- protein5g
- salt0.6g
Method
step 1
Unravel the puff pastry and cut into 12 equal rectangles (this is easiest if you cut the pastry into three by four). Spoon 1 tbsp jam and 1 tbsp custard into the centre of six of the rectangles, leaving a 1cm border. Don’t overfill, or they may leak during cooking.
step 2
Brush the exposed borders with a little beaten egg, then put the remaining pastry rectangles on top. Press the edges together firmly using your fingers, then crimp with a fork to seal. Cut a small cross in the top of each pastry. Chill for at least 20 mins to firm up. Will keep frozen for up to three months. To cook from frozen, add an extra three minutes to the cooking time.
step 3
Heat the air fryer to 180C. Lightly brush the tops of the pockets with more beaten egg. Cook in batches for 10 mins until puffed and deep golden brown. If the pastry is still soft underneath, you can carefully turn the pastries over and cook for another 5 mins. Cool for 10 mins on a wire rack.
step 4
Mix the icing sugar, vanilla and milk in a small bowl to make a thick glaze. Drizzle this over the cooled pockets and scatter with sprinkles or freeze-dried berries, if using. Best eaten the same day, but will keep in an airtight container for up to two days.
