Ingredients
Scale
- 1 sheet of puff pastry
- 250 ml milk
- 20 g cornstarch
- 2 egg yolks
- 50 g sugar
- 1 teaspoon vanilla extract
- Fresh or frozen raspberries
- 1 teaspoon butter
Instructions
- Preheat your oven to 190 degrees Celsius.
- In a saucepan, mix milk, cornstarch, egg yolks, sugar, and vanilla extract over medium heat until thickened.
- Remove from heat; stir in butter and let cool.
- Roll out the puff pastry on a floured surface and cut into eight rectangles.
- Place cooled custard in the center of each rectangle and top with raspberries.
- Fold the pastry over to create pockets and seal the edges.
- Brush each pastry with an egg wash made from whisking one egg yolk with a tablespoon of milk.
- Bake on a parchment-lined baking sheet for 15-20 minutes until golden brown.
- Cool briefly on a wire rack before serving.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg