Hello my fellow food enthusiasts and dessert devotees! Today, I want to share with you a recipe that has sweetened up my weekends and delighted every guest I’ve served it to. And if you’re a fan of earthy, sweet flavors with a creamy twist, stick around because we’re baking Black Cherry Custard Filled Pastry today! For those of you who love to bake, the art of creating the perfect pastry is like a dance—an intricate mix of precision and flair.
Making these pastries may seem daunting at first, but trust me, the outcome is well worth the effort. So, go ahead and preheat your oven, and let’s get started on this delicious journey.
Black Cherry Custard Filled Pastry
Ingredients
You’ll love how simple yet flavorful the components of this Black Cherry Custard Filled Pastry are. Here’s what you’ll need:
For the pastry:
- 2 cups all-purpose flour
- 1 tsp salt
- 2 tbsp sugar
- 1 cup unsalted butter, cold and cut into cubes
- 4-5 tbsp ice water
For the filling:
- 1 cup black cherries, pitted and halved
- 1 cup custard (homemade or store-bought)
- 2 tbsp powdered sugar (for dusting)
Instructions
Now the fun begins! Follow these simple steps to bring your Black Cherry Custard Filled Pastry to life:
- Make the pastry dough: In a large bowl, whisk together the flour, salt, and sugar. Add the cold butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. Sprinkle in the ice water, one tablespoon at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and shape into a disc. Wrap in plastic wrap and chill for at least one hour.
- Roll out the dough: On a floured surface, roll out the dough into a large rectangle about 1/8 inch thick. Cut the rectangle into eight smaller rectangles.
- Fill the pastries: Spoon custard onto the center of each rectangle, top with cherry halves, and fold the dough over the filling. Use a fork to crimp the edges closed.
- Bake: Transfer the pastries to a baking sheet lined with parchment paper. Bake in a preheated oven at 400°F for 25 minutes or until golden brown.
- Cool and dust: Let the pastries cool slightly on a wire rack before dusting them with powdered sugar.
DID YOU MAKE THIS RECIPE?
Tag @amcookingitaliano on Instagram and hashtag it #amcookingitaliano!
Tips for Customization
Here’s where you can get creative! Feel free to swap out the black cherries for any berry you like. If you’re craving more crunch, add some sliced almonds or crushed pistachios on top before baking.
How to Store
If you have any leftovers, store them in an airtight container at room temperature for up to 2 days. But let’s be honest, what are the chances of that happening?
Conclusion
And there you have it—an irresistibly indulgent Black Cherry Custard Filled Pastry that’s bound to make anyone swoon. Picture a flaky, buttery pastry crust, delicately filled with luscious black cherry compote and creamy custard. As you take a bite, the sweet-tart flavor of the cherries perfectly complements the smooth richness of the custard, creating a heavenly combination. For the ultimate indulgence, serve these delectable pastries warm, allowing the flavors to meld together, and top them off with a generous dollop of freshly whipped cream or a scoop of velvety vanilla ice cream. Every bite is a journey of pure decadence and bliss.
FAQs
Q: Can I use frozen black cherries?
A: Absolutely! Just make sure to thaw and drain them well to avoid making your pastry soggy.
Q: What can I use instead of custard?
A: If custard isn’t your thing, try using cream cheese mixed with a little sugar and vanilla extract as a substitution.
There you have it my fellow bakers—a little piece of heaven ready to be enjoyed with a cup of tea or as a mighty fine dessert after your meal. It’s been a sheer pleasure sharing this delightful treat with all of you, and I hope you love making (and eating) these pastries as much as I do. Happy baking!
