Air Fryer Recipe
Rhubarb and Custard Puff Pastries
Rhubarb and custard puff pastries are a delightful treat that combines classic British flavors with the convenience of air frying.
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
Method
- In a medium saucepan, combine chopped rhubarb and half of the caster sugar. Cook over medium heat until the rhubarb is soft and the mixture thickens, about 10 minutes. Set aside to cool.
- Whisk egg yolks, remaining caster sugar, and cornflour until smooth. Heat milk and cream until just before boiling, then gradually whisk into the egg mixture. Return to saucepan and cook on low heat until thickened. Stir in vanilla extract and cool.
- Roll out puff pastry slightly and cut into 10cm squares. Spoon rhubarb compote and custard into the center of each square. Brush edges with beaten egg, fold corners to center, and press to seal.
- Preheat air fryer to 180°C. Line basket with baking parchment. Place pastries in basket, brush tops with egg wash, and air fry for 10-12 minutes until golden brown.
- Allow pastries to cool slightly before dusting with icing sugar. Serve warm or at room temperature.
Why this works in an air fryer
Air-fryer convection drives moisture off the pastry surface quickly, so the laminated butter layers lift before the rhubarb-custard filling can soak the base. Cooling both fillings matters: hot compote melts pastry fat, reduces steam lift and causes leakage. Cornflour stabilises the custard so it sets rather than splitting under fast dry heat.
Equipment notes
Assumes a 4-5 litre basket taking 3-4 pastries with space between them; cook in batches rather than touching edges. In a single-drawer model, turn the tray or swap front-to-back at 8 minutes if browning unevenly. In dual-zone air fryers, smaller drawers often brown faster, so check from 9 minutes and avoid stacking parchment up the sides.
Common pitfalls
- Soggy, pale bases after 12 minutes: the parchment is blocking airflow or the basket is crowded; trim parchment to sit under the pastries only and cook fewer at once for 2-3 minutes longer.
- Custard leaking from the centre seam: the filling was warm or overfilled; chill the compote and custard until thick, use about 1 tablespoon total filling per 10cm square, and press egg-washed seams firmly.
- Pastry browns before it rises: the air fryer runs hot or the pastries are too close to the element; reduce to 170°C and add 2-4 minutes so the layers have time to lift.
- Filling tastes watery or sharp: rhubarb was not cooked down enough; simmer until the spoon leaves a brief trail in the pan, then cool fully before filling.
Variations & substitutions
- Use frozen rhubarb, but thaw and drain it first; it releases more water, so the compote may need a few extra minutes to thicken.
- Swap half the rhubarb for strawberries; they soften faster and add liquid, so cook the fruit until jammy before cooling.
- Use shop-bought thick custard for speed; choose a spoonable chilled custard rather than pouring custard, or it will leak during air frying.
- Add orange zest or a little stem ginger to the rhubarb; the pastry timing stays the same, but keep pieces fine so they do not pierce the seams.
Storage & reheating
Keep cooled pastries in an airtight container in the fridge for up to 2 days, then reheat in the air fryer at 160°C for 3-5 minutes until the pastry re-crisps.
Nutrition
Calories: 250
