Fig, custard & pistachio pastries

Name: Fig, custard & pistachio pastries
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6
Ingredients: 150 g No.1 Madagascan Vanilla Custard; 2 tbsp cornflour; 320 g puff pastry sheet; 8 tsp fig conserve; 4 Speciality Figs, each sliced lengthways into 3; 1 egg, beaten; 2 tbsp pistachio kernels, finely chopped; 1 tsp icing sugar

Ready-made puff pastry and custard ensure these impressive, deceptively luxe pastries by Ed Smith are easily achievable at home.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Makes6
CourseDessert
Prepare20 mins
Cook25 mins
Total time45 mins
Pluschilling + cooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g No.1 Madagascan Vanilla Custard
2 tbsp cornflour
320g puff pastry sheet
8 tsp fig conserve
4 Speciality Figs, each sliced lengthways into 3
1 egg, beaten
2 tbsp pistachio kernels, finely chopped
1 tsp icing sugar

Put the custard and cornflour in a small saucepan over a low heat and use a silicone spatula to continuously beat until the cornflour is incorporated and the custard has thickened (3-5 minutes). Transfer to a bowl and beat again to ensure it’s smooth. Set aside (cover with damp baking parchment and chill in the fridge if making ahead).
Line a large baking sheet with baking parchment. Unroll the puff pastry onto it and cut into 6 equal squares. Arrange them as diamonds, spaced slightly apart. Put 1 tbsp custard mixture in the middle of each, smoothing it vertically towards the top and bottom of the diamonds. Add 1 tsp fig conserve in the middle of each, then top with fig slices, one at the top and one at the bottom. Fold the right corner of the pastry into the middle. Dab it with beaten egg, then fold the left corner onto it, pressing down to seal. Repeat with the remaining pastries. Brush all over with the beaten egg, then chill for 30 minutes.
Meanwhile, preheat the oven to 220°C, gas mark 7. Brush the pastries with the remaining beaten egg, then bake for 16-18 minutes until puffed and golden. Brush the warm pastries with the remaining 2 tsp fig conserve and sprinkle with the pistachios. Leave to cool on a wire rack, then dust with the icing sugar to serve.

Typical values per item when made using specific products in recipe