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Air Fryer Jam and Custard Pastry Pockets Recipe

★★★★★

4.6 from 107 reviews
  • Author: Ethan
  • Total Time: 30-35 minutes
  • Yield: 12 pastry pockets 1x

Description

Delight in these flaky and golden air fryer jam and custard pastry pockets, perfect for a quick dessert or a sweet snack. Ready-rolled puff pastry encases luscious dollops of your favorite jam and creamy custard, baked to perfection in the air fryer for a crisp, buttery finish. A light vanilla glaze and optional festive sprinkles or freeze-dried berries add an extra touch of sweetness and charm.

Ingredients

Scale

Pastry and Filling

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

Glaze and Decoration

  • 3 tbsp icing sugar
  • Drop of vanilla extract
  • 1–2 tsp milk
  • Sprinkles or crushed freeze-dried berries, to decorate (optional)

Instructions

  1. Prepare Pastry Rectangles: Unravel the ready-rolled puff pastry sheet and cut it into 12 equal rectangles by dividing it into three rows and four columns. This creates uniform pieces for easy filling and sealing.
  2. Fill Pastry Rectangles: Spoon 1 tablespoon of jam and 1 tablespoon of custard into the center of six of the pastry rectangles, leaving a 1cm border around each to prevent leaking during cooking.
  3. Seal the Pockets: Brush the exposed edges of the filled rectangles with beaten egg. Place the remaining six pastry rectangles on top to cover the filling. Press the edges firmly with your fingers, then crimp them using a fork to seal completely. Cut a small cross on the top of each pocket to allow steam to escape.
  4. Chill the Pastry: Place the sealed pastry pockets in the refrigerator for at least 20 minutes to firm up. This step helps maintain their shape during cooking. The pockets can be frozen for up to three months; if cooking from frozen, add three extra minutes to the cook time.
  5. Preheat Air Fryer and Cook: Preheat your air fryer to 180°C (356°F). Lightly brush the tops of the pockets with beaten egg for a golden finish. Cook the pockets in batches for 10 minutes until puffed and a deep golden brown. If the base remains soft, carefully flip the pockets and cook for another 5 minutes.
  6. Cool Pastry Pockets: Transfer the cooked pockets to a wire rack and allow them to cool for about 10 minutes. Cooling helps the pastry crisp up further and makes them easier to handle.
  7. Prepare Vanilla Glaze: In a small bowl, mix the icing sugar, vanilla extract, and milk until thick and smooth. The consistency should be drizzle-friendly but thick enough to coat the pastry tops.
  8. Glaze and Decorate: Drizzle the vanilla glaze over the cooled pastry pockets. Scatter sprinkles or crushed freeze-dried berries on top if desired for extra color and texture. Serve best on the same day, or store in an airtight container for up to two days.

Notes

  • Do not overfill the pastry pockets to avoid leakage during cooking.
  • Chilling the pastry before cooking helps retain shape and prevents spreading.
  • If cooking from frozen, increase cooking time by 3 minutes.
  • Use a fork to crimp edges tightly to seal filling inside.
  • Air fryer temperatures may vary; adjust cooking time if necessary to achieve a golden pastry.
  • These pastries are best enjoyed fresh but can be stored in an airtight container for up to two days.
  • Prep Time: 15 minutes
  • Cook Time: 10-15 minutes
  • Category: Dessert
  • Method: Air Frying
  • Cuisine: British

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

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