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Air Fryer Jam and Custard Pastry Pockets Recipe

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★★★★★

4.8 from 140 reviews

Delightful air fryer jam and custard pastry pockets featuring flaky puff pastry filled with sweet jam and creamy custard, finished with a glossy vanilla icing and optional sprinkles or crushed freeze-dried berries for an extra burst of flavor. Quick to prepare and perfect for a tasty treat or dessert.

Ingredients

Scale

Pastry and Filling

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

Instructions

  1. Prepare the pastry pockets: Unroll the puff pastry sheet and cut it into 12 equal rectangles by dividing it into three rows and four columns. Place 1 tablespoon of jam and 1 tablespoon of custard into the center of six of the rectangles, leaving about a 1cm border around the edges to prevent leakage during cooking.
  2. Seal the pockets: Lightly brush the edges of these six jam and custard-filled rectangles with beaten egg. Place the remaining six pastry rectangles on top, aligning carefully. Press the edges firmly together using your fingers, then crimp the edges with a fork to seal tightly. Cut a small cross on the top of each pastry to allow steam to escape.
  3. Chill the pockets: Place the pastry pockets in the refrigerator for at least 20 minutes to firm up. This step helps maintain shape during cooking. Note that these can be frozen for up to three months; if cooking from frozen, add an extra 3 minutes to the cooking time.
  4. Air fry the pastry: Preheat the air fryer to 180°C (356°F). Lightly brush the tops of the chilled pastry pockets with the remaining beaten egg. Place them in batches in the air fryer basket and cook for 10 minutes or until they are puffed and a deep golden brown.
  5. Check doneness and finish cooking: If the pastry bottoms remain soft after initial cooking, carefully turn the pastries over and air fry for an additional 5 minutes to ensure they are fully cooked and crisped through.
  6. Cool the pastries: Remove the pastry pockets from the air fryer and allow them to cool for about 10 minutes on a wire rack before glazing.
  7. Prepare and apply glaze: In a small bowl, combine the icing sugar, a drop of vanilla extract, and 1 to 2 teaspoons of milk to form a thick glaze. Drizzle this glaze generously over the cooled pastry pockets. Optionally, decorate with sprinkles or crushed freeze-dried berries for added texture and flavor.
  8. Serve and store: These jam and custard pockets are best enjoyed the same day while fresh and flaky. Store any leftovers in an airtight container for up to two days.

Notes

  • Do not overfill the pastry pockets to avoid leakage during cooking.
  • Chilling the pockets before cooking helps them hold their shape and improves crispness.
  • Frozen uncooked pastry pockets can be cooked directly in the air fryer; just add 3 extra minutes to cooking time.
  • If the bottoms are soft after initial cooking, flipping the pockets improves even cooking.
  • Use any jam flavor you prefer; strawberry, raspberry, or apricot pair especially well with custard.
  • The glaze adds sweetness and a slight crunch, but can be omitted for a less sweet version.

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

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