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Air fryer jam & custard pastry pockets

Three servings of air fryer jam & custard pastry pockets

Air fryer jam & custard pastry pockets

Name: Air fryer jam & custard pastry pockets
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
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)

Cassie Best

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Serves 6

Easy

Prep: 15 mins

Cook: 10 mins - 15 mins

plus chilling and cooling

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Enjoy these pastry pockets for dessert or as a snack. Crisp, golden and oozing with sweet fruit filling, they're a nostalgic nod to toaster pastries

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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)

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Nutrition: Per serving

kcal305
fat15g
saturates7g
carbs37g
sugars20g
fibre1g
protein5g
salt0.6g

Method

step 1

Unravel the puff pastry and cut into 12 equal rectangles (this is easiest if you cut the pastry into three by four). Spoon 1 tbsp jam and 1 tbsp custard into the centre of six of the rectangles, leaving a 1cm border. Don’t overfill, or they may leak during cooking.
step 2

Brush the exposed borders with a little beaten egg, then put the remaining pastry rectangles on top. Press the edges together firmly using your fingers, then crimp with a fork to seal. Cut a small cross in the top of each pastry. Chill for at least 20 mins to firm up. Will keep frozen for up to three months. To cook from frozen, add an extra three minutes to the cooking time.
step 3

Heat the air fryer to 180C. Lightly brush the tops of the pockets with more beaten egg. Cook in batches for 10 mins until puffed and deep golden brown. If the pastry is still soft underneath, you can carefully turn the pastries over and cook for another 5 mins. Cool for 10 mins on a wire rack.
step 4

Mix the icing sugar, vanilla and milk in a small bowl to make a thick glaze. Drizzle this over the cooled pockets and scatter with sprinkles or freeze-dried berries, if using. Best eaten the same day, but will keep in an airtight container for up to two days.

Recipe from Good Food magazine, September 2025

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