Rhubarb and custard are a classic British flavour combination, and when enveloped in the flaky, buttery layers of puff pastry, this pairing reaches new heights. For UK home cooks, rhubarb is readily available in supermarkets from early spring to late summer, making it a perfect seasonal ingredient. This recipe breaks down how to make rhubarb and custard puff pastries in an air fryer, which cooks them to a perfect crisp in less time than a traditional oven.
Ingredients
- 1 sheet of ready-rolled puff pastry
- 200g fresh rhubarb, chopped
- 100g caster sugar
- 2 large egg yolks
- 100ml whole milk
- 100ml double cream
- 1 tsp vanilla extract
- 1 tbsp cornflour
- 1 egg, beaten (for egg wash)
- Icing sugar, for dusting
Equipment
- Air fryer
- Medium saucepan
- Baking parchment
- Whisk
- Rolling pin
Instructions
Step 1: Prepare the Rhubarb Compote
In a medium saucepan, combine the chopped rhubarb and half of the caster sugar. Place over medium heat and cook until the rhubarb is soft and the mixture has thickened, typically around 10 minutes. Set aside to cool.
Step 2: Make the Custard
While the rhubarb is cooling, prepare the custard. In a bowl, whisk the egg yolks, the remaining caster sugar, and cornflour until smooth. In a saucepan, gently heat the milk and cream until just before boiling, then gradually pour it over the egg mixture, whisking continuously. Return the mixture to the saucepan and cook on low heat, stirring until it thickens into a custard consistency. Stir in the vanilla extract and allow to cool.
Step 3: Assemble the Pastries
Roll out the puff pastry slightly to even out the edges. Cut the pastry into squares (approximately 10cm each). Spoon a small amount of rhubarb compote and custard in the centre of each square. Brush the edges with beaten egg, fold the pastry corners to the centre, and press to seal.
Step 4: Air Fry the Pastries
Preheat the air fryer to 180°C. Line the basket with a piece of baking parchment to prevent sticking. Place the pastries in the air fryer basket, ensuring they are not touching. Lightly brush the tops with egg wash. Air fry for 10-12 minutes, or until the pastries are golden brown and puffed.
Step 5: Serve
Once cooked, allow the pastries to cool slightly before dusting with icing sugar. They are best served warm but can also be enjoyed at room temperature.
Enjoy these delightful rhubarb and custard puff pastries as a treat for tea time, a dessert, or a party offering. The combination of the tart rhubarb, creamy custard, and crisp pastry is sure to be a hit.
Tips for Perfect Pastries
- Ensure your puff pastry is cold before using; this helps it puff up beautifully.
- Don’t overfill the pastries, as this might cause them to burst open during cooking.
- Once cooked, allow the pastries to cool on a wire rack to prevent the bottoms from becoming soggy.