Apricot and Vanilla Custard Pastries

The perfect summer breakfast is here. Delicious roasted apricot and a handmade vanilla bean custard is one of those things in life that just ‘get me’. This recipe makes 6 gorgeous pastries that are crispy and flaky on the outside and soft and mellowy in the middle.

Ingredients

• One jus rol puff pastry

• 3 free range egg yolks

• 4 tbsp golden caster sugar

• 2 tsp cornflour

• 1 vanilla bean (scraped)

• 250ml oat milk

• 70ml vegan cream

• 6 whole apricots (sliced)

• 3 tbsp plant based butter

• 1 tbsp water

• 3 tbsp light brown sugar

Method

1. Turn your oven to 180c and place your apricot halves in an oven proof dish. Place your butter dotted around the apricots and cover with the water and brown sugar.

2. Bake in the oven for 15 minutes on the middle shelf until just cooked through.

3. Whilst your apricots are cooking, make your custard. Place your milk and cream into a saucepan and bring to a simmer. In another saucepan, mix your egg yolks, sugar, vanilla bean and cornflour until thick and creamy.

4. Pour your milk mix into the egg mix and whisk until it starts to thicken (you’ll know it’s done when your custard coats the back of a spoon).

5. Once your apricots are out and your custard is made, leave to fully cool down.

6. Roll out your puff pastry and cut into 6 slices. Place 1.5 tbsp of custard mix in the middle followed by a half apricot and pinch the two opposite corners together, then fold the end pastry to form an envelope.

7. Brush with the juices from the apricot syrup and bake in the oven for 2—25 minutes or until golden.

8. Enjoy