These Rhubarb & Custard Puff Pockets are a delicious twist on a classic British dessert. They combine the tangy taste of rhubarb with the smooth sweetness of custard, all wrapped in buttery, flaky puff pastry. The crisp outside pairs perfectly with the soft, creamy filling. These treats are easy to make and perfect for any occasion, whether it’s dessert, a snack, or even a fancy tea-time treat. Serve them warm for the best flavor, but they taste just as good at room temperature!
Benefits of This Recipe
- Simple to Prepare: Even beginners can make these Rhubarb & Custard Puff Pockets with ease.
- Balanced Flavors: The tart rhubarb and sweet custard create a perfect taste combo.
- Crispy and Creamy: The flaky puff pastry contrasts beautifully with the soft filling.
- Versatile Serving Options: Enjoy them as a snack, dessert, or part of an afternoon tea spread.
- Make-Ahead Friendly: You can prepare the pockets ahead of time and bake them when needed.
Cautions
- Keep the Pastry Cold: If the pastry warms up, it won’t puff properly. Chill it if it gets too soft.
- Don’t Overfill: Adding too much rhubarb or custard can cause leaks during baking.
- Cool the Filling: Hot filling can make the pastry soggy, so let it cool before assembling.
- Watch for Allergens: This recipe contains dairy, eggs, and gluten, which may affect those with allergies.
- Monitor Baking Time: Overbaking can make the pastry too hard, while underbaking leaves it raw.
Read more : French Silk Pie Bars Recipe
History of Rhubarb & Custard Puff Pockets
1. The Origins of Rhubarb and Custard
The pairing of rhubarb and custard is a classic British favorite. Rhubarb first appeared in Britain during the 17th century and became widely used in desserts thanks to its tart flavor. Originally, rhubarb was grown for medicinal purposes, but it quickly found its place in kitchens across the country.
Custard, made from eggs, milk, and sugar, dates back to medieval Europe. It was often used in pies and tarts, much like it is today. The combination of rhubarb’s sharpness with custard’s smooth sweetness became popular in the Victorian era, especially in puddings and crumbles.
2. The Influence of Puff Pastry
While rhubarb and custard have been beloved for centuries, puff pastry brought a new twist to traditional desserts. Puff pastry, with its French origins, is known for its light, flaky layers created by folding butter into dough multiple times. Over time, British bakers began incorporating puff pastry into their desserts, blending traditional flavors with new techniques.
The result? The Rhubarb & Custard Puff Pockets we know today— a perfect blend of classic British flavors with a French pastry influence.
Cultural Significance
In British culture, rhubarb and custard are more than just ingredients—they represent comfort and tradition. Many people in the UK grew up eating rhubarb and custard puddings, often served by parents or grandparents. This combination brings a sense of nostalgia and warmth.
The Rhubarb & Custard Puff Pockets add a modern twist to this beloved pairing. They maintain the familiar flavors but offer a new texture with the flaky pastry. These pockets are often served during afternoon tea, at family gatherings, or as part of a special dessert table. They symbolize a beautiful blend of old traditions and modern creativity, making them a staple in many households.
Check out the original Source of the Recipe Here
Rhubarb & Custard Puff Pockets – A Sweet, Tangy Dessert Recipe
Description
These Rhubarb & Custard Puff Pockets combine buttery, flaky pastry with sweet-tart rhubarb and smooth custard, offering a nostalgic, comforting treat perfect for any occasion.
Ingredients
For the Pastry:
Optional:
For the Filling:
Instructions
1. Prepare the Pastry Dough
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In a large mixing bowl, sift 200 g strong white bread flour to remove any lumps and create a light texture.
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Add 1 tsp fine sea salt to the flour, mixing it in with your fingers to evenly distribute the flavor.
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Take 200 g unsalted butter from the fridge and cut it into small cubes (about 1 cm in size). The butter must be cold to achieve flaky layers.
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Add the butter cubes to the flour mixture. Using your fingertips, lightly rub the butter into the flour. Be gentle—leave visible pea-sized chunks of butter throughout. This will create the signature puff pastry flakiness.
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Slowly add 100 ml cold water, a little at a time, while mixing gently with your hands or a spatula.
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Continue adding water until the dough just comes together into a rough, shaggy mass. It shouldn’t be sticky or overly wet.
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Shape the dough into a rectangular block. Wrap it tightly in cling film to prevent drying out.
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Place the wrapped dough in the refrigerator for at least 30 minutes to rest and firm up the butter.
2. Roll and Fold the Pastry (Laminating Process)
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Lightly dust your work surface and rolling pin with flour to prevent sticking.
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Remove the dough from the fridge and unwrap it. Roll it out gently into a long rectangle about 1 cm thick.
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Perform the first fold:
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Fold the top third of the dough down toward the center.
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Fold the bottom third up over the top, like folding a letter.
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Rotate the dough 90 degrees so the folded edges are perpendicular to you.
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Roll the dough out again into a long rectangle and repeat the folding process. This creates multiple layers of butter and dough, essential for puff pastry.
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After two folds, wrap the dough in cling film again and refrigerate for 30 minutes to keep the butter cold.
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Repeat this rolling and folding process two more times (for a total of four folds), chilling the dough between each set of folds.
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After the final fold, chill the dough for at least 30 minutes before using, or up to overnight for even better results.
3. Prepare the Rhubarb Filling
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While the pastry chills, prepare the filling. First, wash and trim 250 g fresh rhubarb. Cut the rhubarb into small, even pieces (about 1-2 cm thick).
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In a medium saucepan, combine the rhubarb with 75 g caster sugar. The sugar will help balance the tartness of the rhubarb.
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Place the saucepan over medium heat. Stir occasionally as the sugar dissolves and the rhubarb releases its juices.
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Allow the rhubarb to simmer gently for about 5-7 minutes until it becomes soft but still holds its shape. Avoid overcooking, or it will become mushy.
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Once softened, stir in 1 tbsp cornflour to help thicken the mixture. The cornflour will prevent the filling from becoming too runny inside the pastry.
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Remove the pan from the heat and let the rhubarb filling cool completely to room temperature. A warm filling can cause the pastry to become soggy.
4. Assemble the Puff Pockets
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Preheat your oven to 200°C (180°C fan or 400°F). Line a large baking sheet with parchment paper.
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On a floured surface, roll out the chilled pastry to a thickness of 3 mm. Try to keep the dough as even as possible to ensure consistent baking.
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Use a sharp knife or pastry cutter to cut the dough into rectangles or squares roughly 10x10 cm in size. You should get about 12 pieces, enough for 6 pockets.
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On one half of each pastry square, place a heaping tablespoon of the cooled rhubarb filling, spreading it slightly but leaving a 1 cm border around the edges.
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Add 1 tbsp thick custard on top of the rhubarb filling. Ensure the custard is thick enough to hold its shape and not run.
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In a small bowl, beat 1 egg with a splash of water to make an egg wash. Using a pastry brush, lightly brush the edges of the pastry squares to help seal them.
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Fold the other half of the pastry over the filling to create a triangle or rectangle shape, depending on your cut.
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Press the edges firmly together with your fingers, then use a fork to crimp the edges for a decorative seal and to prevent leakage.
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Place the assembled puff pockets on the prepared baking sheet, leaving space between them to allow for puffing.
5. Bake the Puff Pockets
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Brush the tops of the puff pockets generously with the remaining egg wash. This will give them a golden, glossy finish.
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Sprinkle 1 tbsp demerara sugar over the tops of the pockets for added crunch and a hint of caramelized sweetness.
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Using a sharp knife, cut a small slit on top of each pocket to allow steam to escape during baking. This prevents the pastries from bursting open.
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Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the pastries are golden brown and puffed.
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Check halfway through baking to ensure even browning. Rotate the tray if necessary.
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Once baked, remove from the oven and transfer the puff pockets to a wire rack to cool slightly before serving. The filling will be very hot right out of the oven.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 12g19%
- Saturated Fat 7g35%
- Cholesterol 50mg17%
- Total Carbohydrate 24g8%
- Dietary Fiber 2g8%
- Sugars 10g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
About the Recipe
This recipe is a delightful twist on the classic British flavor combination of rhubarb and custard. By encasing the tart rhubarb and creamy custard in buttery, flaky puff pastry, it transforms into an irresistible pastry perfect for dessert, afternoon tea, or a sweet snack. The crisp, golden exterior complements the soft, tangy, and sweet filling, offering a beautiful contrast in texture and taste.
Ingredient Notes
1. Rhubarb
- Fresh rhubarb is the star of this recipe. Its tartness balances the sweetness of the custard and sugar.
- Opt for bright pink stalks for a more vibrant color and slightly sweeter taste. Avoid the leaves, as they are toxic.
- If rhubarb is out of season, frozen rhubarb can be used, but thaw and drain it thoroughly to prevent excess moisture.
2. Custard
- Use a thick, ready-made custard for convenience or make your own from scratch for a richer flavor.
- Ensure the custard is thick enough to hold its shape when baked, preventing it from oozing out of the pastry.
3. Puff Pastry
- This recipe guides you through making homemade puff pastry for the best texture and flavor. The layers created by folding and chilling the dough give the pastry its signature flakiness.
- For a quicker option, ready-rolled puff pastry works just as well. Make sure it's fully thawed before using, but still cold for easy handling.
4. Demerara Sugar
- Sprinkling demerara sugar on top before baking adds a delightful crunch and a subtle caramel flavor. It also gives the pastry a beautiful golden finish.
Technique Tips
1. Laminating the Dough
- The key to flaky puff pastry is the lamination process—rolling and folding the dough multiple times to create layers.
- Always work with cold dough and butter to maintain the layers. If the dough becomes too soft, refrigerate it before continuing.
2. Preventing Soggy Pastry
- Ensure the rhubarb filling is fully cooled before adding it to the pastry. A hot or warm filling can melt the butter in the pastry, causing it to become soggy.
- Thicken the rhubarb filling with cornflour to reduce excess moisture during baking.
3. Sealing the Edges
- Egg wash helps seal the pastry edges and gives the baked pockets a shiny, golden finish.
- Crimping the edges with a fork not only secures the filling but also adds a decorative touch.
Serving Suggestions
- These puff pockets are best enjoyed warm or at room temperature. The pastry is at its flakiest when fresh out of the oven, while the filling remains soft and flavorful.
- Serve them with a dusting of powdered sugar or a drizzle of cream for extra indulgence.
- Pair with a cup of hot tea or coffee for the perfect afternoon treat.
Storage and Reheating
- Storage: Store any leftover puff pockets in an airtight container at room temperature for up to 2 days. The pastry may lose some crispness over time.
- Reheating: Reheat in a preheated oven at 180°C (350°F) for about 5-7 minutes to revive the flakiness. Avoid microwaving, as it can make the pastry soggy.
- Freezing: The assembled, unbaked pockets can be frozen on a tray, then transferred to a freezer bag. Bake from frozen, adding an extra 5 minutes to the baking time.
Customization Ideas
- Fruit Variations: Swap the rhubarb with apples, strawberries, or raspberries for a different flavor profile.
- Spices: Add a pinch of ground ginger or cinnamon to the rhubarb filling for a warm, spiced twist.
- Savory Option: Skip the sugar and custard, and fill the pastry with cheese and spinach or ham and mustard for a savory version.
Troubleshooting
1. Pastry Not Puffing:
- Ensure the butter remained cold throughout the process. Warm butter can blend into the dough, preventing layers from forming.
- The oven must be fully preheated to 200°C. A hot oven creates steam, helping the pastry puff.
2. Filling Leaks:
- Make sure the edges are sealed tightly with egg wash, and crimp them securely with a fork.
- Avoid overfilling the pastry, as too much filling can cause it to burst during baking.
