Air Fryer Jam & Custard Pastry Pockets Recipe
Introduction
These air fryer jam and custard pastry pockets are a delightful treat, perfect for a quick dessert or a sweet snack. Crispy on the outside and filled with creamy custard and fruity jam, they’re easy to make and sure to impress.
Ingredients
- 320g sheet ready-rolled puff pastry
- 6 tbsp jam of your choice (strawberry, raspberry, or apricot work well)
- 6 tbsp custard
- 1 egg, beaten
- 3 tbsp icing sugar
- Drop of vanilla extract
- 1-2 tsp milk
- Sprinkles or crushed freeze-dried berries, to decorate (optional)
Instructions
- Step 1: Unroll the puff pastry and cut it into 12 equal rectangles, ideally by dividing it into three rows and four columns.
- Step 2: Spoon 1 tbsp jam and 1 tbsp custard into the center of six of the rectangles, leaving about a 1cm border around the edges to prevent leaking.
- Step 3: Brush the exposed edges of the jam and custard rectangles with a little beaten egg. Then place the remaining six pastry rectangles on top and press the edges together firmly with your fingers. Crimp the edges with a fork to seal well.
- Step 4: Cut a small cross in the top of each pastry pocket to allow steam to escape. Chill the pastries for at least 20 minutes to help them firm up.
- Step 5: Preheat the air fryer to 180°C. Lightly brush the tops of the pockets with more beaten egg.
- Step 6: Cook the pastries in batches for about 10 minutes until they are puffed and deep golden brown. If the bottoms are still soft, carefully turn them over and cook for an additional 5 minutes.
- Step 7: Let the pastries cool on a wire rack for 10 minutes.
- Step 8: Mix the icing sugar, vanilla extract, and milk in a small bowl to make a thick glaze. Drizzle over the cooled pastry pockets and optionally decorate with sprinkles or crushed freeze-dried berries.
Tips & Variations
- To avoid leaks, do not overfill the pastry pockets and ensure the edges are sealed well with egg wash and crimping.
- Feel free to experiment with different jam flavors or add a sprinkle of cinnamon to the custard for a warming twist.
- If you don’t have an air fryer, these pastries can be baked in a conventional oven at 200°C for about 15-20 minutes until golden and puffed.
Storage
Store the baked pastry pockets in an airtight container at room temperature for up to two days. They are best enjoyed the same day for maximum crispiness. To reheat, warm them gently in the air fryer or oven until heated through. You can freeze the unbaked pockets for up to three months; cook from frozen by adding an extra three minutes to the cooking time.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade jam for this recipe?
Absolutely! Homemade jam works wonderfully and can add a personal touch to the pastry pockets.
What if my pastry is not puffing up in the air fryer?
Make sure the air fryer is fully preheated before cooking and avoid overcrowding the basket. Also, chilling the filled pastries before cooking helps the layers puff up nicely.
PrintAir Fryer Jam & Custard Pastry Pockets Recipe
Delightful and easy-to-make air fryer jam and custard pastry pockets with a golden, flaky crust and a sweet, creamy filling. Perfectly portioned and topped with a vanilla glaze and optional sprinkles, these pastries make an ideal treat or dessert that can be quickly prepared using an air fryer.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 30-35 minutes
- Yield: 12 pastry pockets 1x
- Category: Dessert
- Method: Air Frying
- Cuisine: British
- Diet: Vegetarian
Ingredients
Pastry Pockets
- 320g sheet ready-rolled puff pastry
- 6 tbsp jam (strawberry, raspberry, or apricot recommended)
- 6 tbsp custard
- 1 egg, beaten
Glaze and Decoration
- 3 tbsp icing sugar
- 1 drop vanilla extract
- 1–2 tsp milk
- Sprinkles or crushed freeze-dried berries (optional)
Instructions
- Prepare the Pastry Rectangles: Unravel the puff pastry sheet and cut it into 12 equal rectangles by dividing into three columns and four rows, ensuring even sizes for uniform cooking.
- Add Filling: Spoon 1 tablespoon each of jam and custard into the center of six of the rectangles, leaving a 1 cm border around the edges to prevent leakage during cooking.
- Seal the Pockets: Brush the exposed borders of these six rectangles with beaten egg, then cover each with the remaining six pastry rectangles. Press edges firmly with your fingers and crimp with a fork to seal securely. Using a small knife, cut a small cross on the top of each pocket to allow steam to escape.
- Chill: Place the sealed pastry pockets in the fridge for at least 20 minutes to firm up. For freezing, store in airtight containers for up to three months; add an extra three minutes to cooking time if cooking from frozen.
- Preheat Air Fryer: Heat the air fryer to 180°C (356°F) to ensure a crisp and golden finish on the pastries.
- Cook Pastry Pockets: Lightly brush the tops with beaten egg, then air fry in batches for 10 minutes until puffed and golden brown. If the bottoms remain soft, carefully flip each pastry and cook an additional 5 minutes for perfect doneness.
- Cool: Transfer the cooked pastry pockets to a wire rack and allow to cool for 10 minutes before glazing.
- Prepare Glaze: Mix icing sugar, a drop of vanilla extract, and milk in a small bowl to form a thick glaze.
- Decorate: Drizzle the glaze over the cooled pastries and scatter with sprinkles or crushed freeze-dried berries if desired for extra color and flavor.
- Serve and Store: Best enjoyed the same day for optimum freshness, but can be stored in an airtight container for up to two days.
Notes
- Do not overfill the pastry to prevent leakage during cooking.
- Chilling the pastry before cooking helps maintain shape and texture.
- When cooking from frozen, increase the air frying time by 3 minutes.
- If the base of the pastries is soft after cooking, flip and cook for an additional 5 minutes.
- Store cooked pockets in an airtight container for up to two days to retain freshness.
Keywords: air fryer, jam pastry pockets, custard pastries, puff pastry dessert, easy dessert, gluten containing, quick baking
