Introduction

These air fryer jam and custard pastry pockets are a delightful treat combining flaky puff pastry with sweet jam and creamy custard. They’re quick to prepare and perfect for a simple dessert or an indulgent snack.

Air Fryer Jam and Custard Puff Pastry Pockets Recipe - Recipe Image

Ingredients

320g sheet ready-rolled puff pastry
6 tbsp jam of your choice (strawberry, raspberry, or apricot work well)
6 tbsp custard
1 egg, beaten
3 tbsp icing sugar
Drop of vanilla extract
1-2 tsp milk
Sprinkles or crushed freeze-dried berries, to decorate (optional)

Instructions

Step 1: Unravel the puff pastry and cut it into 12 equal rectangles by dividing it into three by four. Spoon 1 tablespoon of jam and 1 tablespoon of custard into the centre of six of the rectangles, leaving a 1cm border around the edges to prevent leaking.
Step 2: Brush the edges of the jam and custard rectangles with some of the beaten egg. Place the remaining pastry rectangles on top and press the edges firmly with your fingers. Crimp the edges with a fork to seal, then cut a small cross in the top of each pastry.
Step 3: Chill the pockets for at least 20 minutes to help them firm up. Note that they can be frozen for up to three months; when cooking from frozen, add 3 extra minutes to the cooking time.
Step 4: Preheat the air fryer to 180°C. Lightly brush the tops of the pockets with the beaten egg. Cook in batches for 10 minutes or until puffed and deep golden brown. If the pastry is still soft underneath, carefully turn them over and cook for an additional 5 minutes.
Step 5: Allow the pockets to cool on a wire rack for 10 minutes. In a small bowl, mix the icing sugar, vanilla extract, and milk to make a thick glaze. Drizzle the glaze over the cooled pastries and sprinkle with sprinkles or crushed freeze-dried berries if desired.

Tips & Variations

Use your favourite jam flavour to customize the taste; berry jams pair especially well with custard.
For extra crispiness, make sure to chill the pockets before cooking.
If you don’t have an air fryer, bake the pockets in a preheated oven at 200°C for 12-15 minutes, watching carefully to avoid burning.

Storage

Store the pastry pockets in an airtight container at room temperature for up to two days. They are best enjoyed fresh but can be gently reheated in the air fryer or oven to restore crispness. Avoid storing for longer to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these pastry pockets?

Yes, you can freeze the filled and sealed pastry pockets for up to three months. To cook from frozen, simply add 3 extra minutes to the air frying time.

What if my pastries are not fully cooked inside?

If the pastry is golden on top but still soft underneath, carefully turn the pockets over in the air fryer and cook for an additional 5 minutes to ensure they are fully cooked.

Air Fryer Jam and Custard Puff Pastry Pockets Recipe

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★★★★★

4.8 from 112 reviews

These Air Fryer Jam & Custard Pastry Pockets are delightful treats featuring flaky puff pastry filled with sweet jam and creamy custard. Perfectly golden and crisp, they are quick to prepare and cook in the air fryer, finished with a drizzle of vanilla glaze and optional sprinkles for an extra festive touch.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 10-15 minutes
Total Time: 30-35 minutes
Yield: 12 pastry pockets 1x
Category: Dessert
Method: Air Frying
Cuisine: British
Diet: Vegetarian

Ingredients

Scale

Pastry Pockets

320g sheet ready-rolled puff pastry
6 tbsp jam of your choice (strawberry, raspberry, or apricot recommended)
6 tbsp custard
1 egg, beaten

Glaze and Decoration

3 tbsp icing sugar
Drop of vanilla extract
1–2 tsp milk
Sprinkles or crushed freeze-dried berries, to decorate (optional)

Instructions

Prepare Pastry Rectangles: Unravel the puff pastry sheet and cut it into 12 equal rectangles by dividing it into three by four sections. This ensures uniform pastry pockets.
Fill the Pastry: Spoon 1 tablespoon of jam and 1 tablespoon of custard into the centre of six rectangles, leaving about a 1cm border to prevent leakage during cooking.
Seal the Pockets: Brush the exposed borders of the filled rectangles with beaten egg, then place the remaining pastry rectangles on top. Press the edges firmly with your fingers and crimp with a fork to seal them properly. Cut a small cross in the top of each pocket to allow steam to escape.
Chill the Pockets: Place the prepared pockets in the fridge for at least 20 minutes to firm up. This step also allows for easy handling. Note that these can be frozen for up to three months; if cooking from frozen, add 3 extra minutes to cooking time.
Air Fry the Pastries: Preheat your air fryer to 180°C (356°F). Lightly brush the tops of the chilled pastry pockets with beaten egg for a glossy finish. Cook the pockets in batches for 10 minutes until they are puffed up and a deep golden brown. If the undersides remain soft, carefully flip them and cook for an additional 5 minutes.
Cool Pastries: Once cooked, transfer the pastries to a wire rack and allow them to cool for 10 minutes to set.
Prepare Glaze and Decorate: In a small bowl, mix the icing sugar, vanilla extract, and milk to form a thick glaze. Drizzle this over the cooled pastries and optionally sprinkle with sprinkles or crushed freeze-dried berries for added color and flavor.
Serve and Store: These pastries are best enjoyed the same day but can be stored in an airtight container for up to two days.

Notes

Do not overfill the pastry to avoid spillage during cooking.
Chilling the pastry pockets helps them hold their shape during cooking.
For a gluten-free option, substitute with gluten-free puff pastry.
Adjust cooking time slightly when cooking from frozen; add approximately 3 minutes.
Use a fork to crimp the edges well to ensure a tight seal and prevent leaks.
Serve warm for the best texture and flavor experience.

Keywords: air fryer dessert, jam and custard pockets, puff pastry recipe, easy sweet pastries, quick air fryer dessert