Ingredients
- 4 poached peaches, peeled and halved
- 500 g butter puff pastry, rolled out to 2-3mm thickness and rested chilled really well
- 8 tbsp thick cold custard made from powder and sweetened
- 8 tbsp peach or apricot jam
- 1 egg beaten
- cornflour
- water
Instructions
- Preheat the oven to 200C gas 6.
- With a large plain cutter, cut discs of pastry 2cm larger than a peach half.
- Dock well with a fork, but leave 3cm from the edge.
- Brush the 3cm outer ring with beaten egg trying not to get any egg spilling over the edge as this stops the pastry from rising.
- Place a small tablespoon of custard in the centre of each disc, then top with a teaspoon of peach or apricot jam.
- Press a peach half on top of the custard and jam.
- Bake in the preheated oven for 15-20 minutes until well browned and the pastry cooked through.
- Once cooked, remove from the oven and cool.
- Meanwhile, take a little of the poaching syrup and thicken with a little cornflour and water mix.
- Brush over the pastries and leave to cool.
- Serve with clotted cream.
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Nutrition Facts
Peach & Custard Pastries
Amount per Serving
Calories
449
% Daily Value*
Fat
25
g
38
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
28
mg
9
%
Sodium
184
mg
8
%
Potassium
235
mg
7
%
Carbohydrates
51
g
17
%
Fiber
2
g
8
%
Sugar
16
g
18
%
Protein
7
g
14
%
Vitamin A
344
IU
7
%
Vitamin C
7
mg
8
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
