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Air Fryer Jam & Custard Pastry Pockets Recipe

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★★★★★

4.9 from 139 reviews

These Air Fryer Jam & Custard Pastry Pockets are delightful, golden puff pastry parcels filled with sweet jam and creamy custard. They are quick to prepare, cooked to perfection in an air fryer for a crispy exterior and soft, luscious inside. Topped with a vanilla glaze and optional sprinkles or crushed freeze-dried berries, these treats make a perfect snack or dessert that can be frozen for later enjoyment.

Ingredients

Scale

Pastry Pockets

  • 320g sheet ready-rolled puff pastry
  • 6 tbsp jam of your choice (strawberry, raspberry, or apricot recommended)
  • 6 tbsp custard
  • 1 egg, beaten

Glaze & Decoration

  • 3 tbsp icing sugar
  • 1 drop vanilla extract
  • 1–2 tsp milk
  • Sprinkles or crushed freeze-dried berries (optional)

Instructions

  1. Prepare the Pastry: Unravel the puff pastry and cut it into 12 equal rectangles, ideally by dividing into a grid of three by four. This ensures evenly sized pastry pockets.
  2. Fill the Pastry: Spoon 1 tablespoon of jam and 1 tablespoon of custard into the center of six of the pastry rectangles, leaving a 1cm border around the edges to prevent leakage during cooking. Avoid overfilling.
  3. Seal the Pockets: Brush the exposed borders of the jam and custard filled rectangles with a little beaten egg to help with sealing. Place the other six pastry rectangles on top. Firmly press the edges together with your fingers, then crimp the seals with a fork. Cut a small cross on top of each pocket for steam to escape.
  4. Chill the Pastry: Place the sealed pastry pockets in the refrigerator to chill for at least 20 minutes, allowing them to firm up, which helps maintain their shape during cooking. These can be frozen for up to three months; if cooked from frozen, add three extra minutes to cooking time.
  5. Air Fry the Pastry Pockets: Preheat the air fryer to 180°C (356°F). Lightly brush the tops of the pockets with beaten egg for a glossy finish. Cook the pockets in batches for 10 minutes until puffed and deep golden brown. If the bottoms remain soft, carefully turn the pockets over and cook for an additional 5 minutes. Once cooked, cool on a wire rack for 10 minutes.
  6. Prepare and Apply Glaze: In a small bowl, mix 3 tablespoons of icing sugar, a drop of vanilla extract, and 1-2 teaspoons of milk until it forms a thick glaze. Drizzle this over the cooled pastry pockets. Optionally, decorate with sprinkles or crushed freeze-dried berries for added texture and flavor.
  7. Serving and Storage: These pastry pockets are best enjoyed the same day for optimal crispness and freshness. Store any leftovers in an airtight container for up to two days.

Notes

  • Ensure not to overfill the pastry pockets to prevent leaking during air frying.
  • Chilling the pastry before cooking helps keep the pockets intact and enhances puffiness.
  • You can freeze the uncooked sealed pockets for up to three months; add three extra minutes to cooking time when cooking from frozen.
  • For a dairy-free option, substitute custard and milk with plant-based alternatives.
  • Customize the filling by using different jam flavors to suit your taste.

Keywords: air fryer pastry pockets, jam and custard pastries, puff pastry dessert, easy air fryer desserts, sweet pastry pockets

Find it online: https://dylangranv.com/air-fryer-jam-and-custard-pastry-pockets-recipe/