Raspberry custard pastries

Raspberry Custard PastriesAustralian Women's Weekly
1H 10M



1.Preheat the oven to hot, 220°C (200°C fan-forced). Grease two oven trays.
2.Bring the milk and vanilla bean to the boil in a medium saucepan; remove from heat. Stand for 10 minutes; discard vanilla bean.
3.Meanwhile, beat the egg yolks and caster sugar in a small bowl with an electric mixer until light and fluffy, then stir in the flour.
4.Whisk milk mixture into egg mixture; return custard to saucepan, whisk over low heat until mixture boils and thickens. Remove from heat; cover surface with plastic wrap to prevent a skin forming. Cool.
5.Cut the pastry sheets in half and place one rectangle on each of the prepared trays. Leaving a 2cm border along all edges of the remaining two pastry sheets, cut slits at 3cm intervals across their width.
6.Spread the custard over uncut pastry, leaving a 2cm border around the edges; scatter berries evenly over custard. Brush around the border with the egg white, place remaining pastry over filling; press edges with a fork to seal.
7.Brush pastry with egg white; sprinkle with demerara sugar. Bake for about 30 minutes or until pastry is browned. Stand for 30 minutes before serving.

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