Home > Recipes > Comfort food recipes > Apricot and custard puffs

Apricot and custard puffs

Name: Apricot and custard puffs
Yield: Makes 6 puffs
Ingredients: Butter for greasing; 2 x 375g ready rolled puff pastry sheets; Plain flour for dusting; 2 free-range eggs; 150g good-quality vanilla custard; 2 tbsp crème fraîche; 1 tsp golden caster sugar, plus extra to sprinkle; 400g tinned apricots in syrup, drained, syrup reserved; Small handful flaked almonds

Published: 31 Mar 11
Updated: 18 Mar 24

These little apricot and custard puffs are a delicious brunch recipe, but work just as well with afternoon tea. Use ready-made puff pastry for ease.

From tarts to trifles…click for all the custard recipes you could ever want.

Easy
April 2011

Test kitchen approved

Makes 6 puffs
Hands on time 15 mins. plus 18-20 mins cooking time

These little apricot and custard puffs are a delicious brunch recipe, but work just as well with afternoon tea. Use ready-made puff pastry for ease.

From tarts to trifles…click for all the custard recipes you could ever want.

Nutrition: per serving

Calories: 244kcals
Fat: 13.9g (5.7g saturated)
Protein: 5.8g
Carbohydrates: 25.6g (13g sugars)
Salt: 0.4g

PER PUFF

Save recipe

Save

Save recipe Print

Rate

Ingredients

Butter for greasing
2 x 375g ready rolled puff pastry sheets
Plain flour for dusting
2 free-range eggs
150g good-quality vanilla custard
2 tbsp crème fraîche
1 tsp golden caster sugar, plus extra to sprinkle
400g tinned apricots in syrup, drained, syrup reserved
Small handful flaked almonds

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

Method

Preheat the oven to 220°C/fan200°C/gas 7. Lightly grease 6 holes of a muffin tin with a little butter. Unroll the pastry onto a lightly floured surface and cut out 6 x 12cm circles and set aside the trimmings (see tip). Press into the greased holes of the muffin tin. In a jug, whisk one of the eggs into the custard along with the crème fraîche and sugar.
Put a couple of apricot halves into each pastry case, pour over the custard and top each with a final apricot half. Sprinkle with flaked almonds. Lightly beat the other egg and use to glaze the edges of the pastry, before sprinkling with sugar.
Bake the puffs for 18-20 minutes until risen and golden. Carefully remove them from the tin (supporting the base of each) and set aside to cool on a wire rack.