Complete with jam and fresh fruit, these cream puff pastry parcels are a genius way to use up any leftover custard from your Chrissy feast.
- Makes8
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 1 sheet ready-rolled frozen puff pastry, just thawed
- 300ml thickened cream
- 2 tbs jam such as mixed berry, strawberry or apricot
- 2 peaches or any stone fruit, banana or mango, thinly sliced
- 12 strawberries or any berry, hulled, thinly sliced
- 1 1/3 cups (320g) leftover vanilla custard, or vanilla or fruit yoghurt
- Pure icing sugar, to dust
- Extra vanilla custard, or vanilla or fruit yoghurt, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Cut the pastry sheet evenly into 8 rectangles. Transfer to the lined tray. Bake for 15 mins or until puffed and golden. Set aside to cool completely.
Step 2
Use an electric mixer to beat the cream until firm peaks form.
Step 3
Use a serrated knife to cut each puff pastry rectangle in half horizontally. Divide the bases among serving plates. Spread the cut-side of each one with 1 tsp of jam. Top with sliced peaches or other stone fruit, or banana or mango and berries, then top with vanilla custard, or vanilla or fruit yoghurt and cream. Top with the pastry lids. Dust with icing sugar. Serve immediately with extra vanilla custard or vanilla or fruit yoghurt.
Custard and cream puff pastry parcels
- Makes8
- Cook time15 minutes
- Prep time15 minutes
Ingredients
- 1 sheet ready-rolled frozen puff pastry, just thawed
- 300ml thickened cream
- 2 tbs jam such as mixed berry, strawberry or apricot
- 2 peaches or any stone fruit, banana or mango, thinly sliced
- 12 strawberries or any berry, hulled, thinly sliced
- 1 1/3 cups (320g) leftover vanilla custard, or vanilla or fruit yoghurt
- Pure icing sugar, to dust
- Extra vanilla custard, or vanilla or fruit yoghurt, to serve
Description
Complete with jam and fresh fruit, these cream puff pastry parcels are a genius way to use up any leftover custard from your Chrissy feast.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Cut the pastry sheet evenly into 8 rectangles. Transfer to the lined tray. Bake for 15 mins or until puffed and golden. Set aside to cool completely.
Step 2
Use an electric mixer to beat the cream until firm peaks form.
Step 3
Use a serrated knife to cut each puff pastry rectangle in half horizontally. Divide the bases among serving plates. Spread the cut-side of each one with 1 tsp of jam. Top with sliced peaches or other stone fruit, or banana or mango and berries, then top with vanilla custard, or vanilla or fruit yoghurt and cream. Top with the pastry lids. Dust with icing sugar. Serve immediately with extra vanilla custard or vanilla or fruit yoghurt.