Lemon Spoon Cake. A wonderful soft and moist lemon cake made in the slow cooker. It's a very easy recipe and great tasting! 

Easy Cherry Custard Pastries. These are so delicious and easy to make!

I had some friends unexpectedly pop over for a cup of tea yesterday, and needed to get my thinking hat on fast! The thought of not having any tasty little morsels to offer my visitors filled me with horror, so after hunting around my store cupboard and freezer, I came up with a very quick and easy recipe which would impress anyone!

If you had the time and ingredients, of course, you could make everything from scratch, but on this occasion, I used ingredients which I already had.

These little cherry custard pastries give a lovely crispy texture, and the light sweetness of the custard, in contrast to the slight tartness of the cherries is really a delicious sensation. We all found these pastries to be very more-ish indeed, and in hindsight, I wish I had made more!

Of course, I have used cherries here in this recipe, but you can try with blueberries or some other berry. Just make sure you're using a firm fruit because of the heat from the oven when you bake. you don't want the fruit to go mushy from the heat.

You can serve these warm, not hot, from the oven, or like I prefer, allow to cool and eat them with a lovely cup of tea! These little cherry custard pastries would be great if you're having an English Afternoon Tea party too!

You can make ahead and store in an airtight container for a day or so, then arrange on a pretty plate together with a few more delicious treats for your tea party, such as some of our Easy Cherry Cheesecake Sopapilla Bars,  savory salmon or shrimp vol au vents and perhaps a lovely vanilla pound cake  and some of our delicious Classic English scones.

So let's get straight to the recipe and see how easy it is to make these little cherry custard pastries. Please enjoy!

Prep Time: 15 minutes
Cook Time: 15 minutes
Yield: 8

Ingredients:
The Pastry

1 packet ready rolled puff pastry. (I used a sheet measuring 30 cm x 15 cm, 275g packet) OR you can make your own flaky pastry, see here for the recipe.

For the filling
1 pint or 2 1/2 cups of milk
2 Tablespoons custard powder *
2 tablespoons of sugar
A handful of cherries. Mine were from a can.

For the topping
1 Tablespoon milk (for glazing)
1 Tablespoon sugar
1/2 Tablespoon icing sugar powder

* If you would like to make your own custard from scratch, you will need 1 pint or 2 1/2 cups of custard.

Instructions:
1. Heat oven to 180C, Gas 4, 350F.

2. Grease your baking tin. (if you have a silicone sheet, then no need to grease or line)

3. Make the custard, by adding custard powder, 2 tbsp sugar and the milk to a pan and heating until thick. Leave to cool until tepid.

4. Cut your cherries in half. If they are from a can then you will need to put them on some kitchen paper to drain the juice. Also, remove the stones if not already done.

5. With your sheet of pastry, cut into squares, roughly 6cm x 5 cm (depends on the size of your pastry sheet) The main thing is to make sure they are square shapes. Alternatively, if you have a cookie cutter, you can make different shapes as seen in the photos.

6. Fill a piping bag with the cooled custard. I used a large nozzle, but you can choose what size depending on the size you cut your pastry shapes. You can just forget about the piping bag and spoon the custard onto the pastry, but it may get a bit messy!

7. If you are doing square shapes, run the custard diagonally, from point to point down the center two times, (so you have two layers of custard on top of each other high)

8. Place as many halved cherries on top of the custard as you wish.

9. Brush all the sides with milk. This will help stick the pastry together when you come to fold over.

10. For the squares, fold one side over to the center, and then the other side, pressing down gently so the pastry sticks together where it is joined.

11. Brush all the exposed pastry with milk and sprinkle with a little sugar.

12. Place into oven for 5 - 20 minutes - You will need to check them as cooking times will vary depending on how big or small your pastries are and also how much filling you have used.

As a rough guide, the flower shaped ones took 15 minutes in the oven, and the folded squares took 25 minutes.

13. When ready (see photo below and your pastries should have puffed up and have a nice brown color) let them cool on a rack and then give them a light dusting of icing powder.

14. Make yourself a cup of tea and enjoy!

We'd love to hear from you and what you thought of our Easy Cherry Custard Pastries recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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Cherry Custard Pastries

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

 

Course: Dessert

Cuisine: European

Keyword: cherry custard pastries, custard pastry recipe, Danish pastry recipe

Servings: 8

Ingredients

• 1 cm packet ready rolled puff pastry. (I used a sheet measuring 30 x 15 cm 275g packet) OR you can make your own flaky pastry, see here for the recipe

For the filling

• 1 pint or 2 1/2 cups of milk
• 2 Tablespoons custard powder *
• 2 tablespoons of sugar
• A handful of cherries. Mine were from a can.

For the topping

• 1 Tablespoon milk for glazing
• 1 Tablespoon sugar
• 1/2 Tablespoon icing sugar powder

Instructions

1. Heat oven to 180C, Gas 4, 350F. Grease your baking tin. (if you have a silicone sheet, then no need to grease or line)
2. Make the custard, by adding custard powder, 2 tblsp sugar and the milk to a pan and heating until thick. Leave to cool until tepid.
3. Cut your cherries in half. If they are from a can then you will need to put them on some kitchen paper to drain the juice. Also remove the stones if not already done.
4. With your sheet of pastry, cut into squares, roughly 6cm x 5 cm (depends on the size of your pastry sheet) The main thing is to make sure they are square shapes. Alternatively, if you have a cookie cutter, you can make different shapes as seen in the photos.
5. Fill a piping bag with the cooled custard. I used a large nozzle, but you can choose what size depending on the size you cut your pastry shapes. You can just forget about the piping bag and spoon the custard onto the pastry, but it may get a bit messy!
6. If you are doing square shapes, run the custard diagonally, from point to point down the center two times, (so you have two layers of custard on top of each other high) as in the photo opposite
7. Place as many halved cherries on top of the custard as you wish. Brush all the sides with milk.
8. For the squares, fold one side over to the center, and then the other side, pressing down gently so the pastry sticks together where it is joined.
9. Brush all the exposed pastry with milk
10. Place in to oven for 5 - 20 minutes - You will need to check them as cooking times will vary depending on how big or small your pastries are and also how much filling you have used.
11. As a rough guide, the flower shaped ones took 15 minutes in the oven, and the folded squares took 25 minutes.
12. When ready (see photo below and your pastries should have puffed up and have a nice brown colour) let them cool on a rack and then give them a light dusting of icing powder.
13. Make yourself a cup of tea and enjoy!

Here are a few more lovely desserts for you to enjoy!

Creme Caramel Custard, Flan

Easy Vanilla Slices

Lemon Impossible Pie

Coconut Tarts