Light and flaky Pepperidge Farm® Puff Pastry Hand Pies filled with rhubarb and creamy custard. Grab one with an espresso for the perfect Easter treat.
This is a sponsored post on behalf of Pepperidge Farm Puff Pastry.
One of my favorite holidays is coming up really soon. It’s Easter, and that means baked ham, chocolate eggs, and brunch! There’s something about Easter brunch that makes me happy. It’s sort of like Thanksgiving, not as big of a production, and it still has so many awesome things to eat.
And once your family has inhaled the ham or the lamb, they’re going to want something light to have with that cup of tea or coffee. Now would be a good time to start wiping that drool away because these little Puff Pastry squares are so easy to make. The combination of the tart rhubarb along with the sweet pastry cream custard are totally meant to be together.
I used frozen rhubarb just because it’s still a little tricky to find fresh rhubarb in March, but the frozen works perfectly. It’ll seem like it’s letting off a lot of moisture when you’re cooking it, but don’t worry, that moisture will disappear and you’ll be left with a thick jam-like mixture. You’ll need to add some sugar because rhubarb is quite tart and the sugar will also help to thicken it.
Pepperidge Farm Puff Pastry Sheets are perfect for desserts like this, whether it’s sweet or savory. You’ll be guaranteed layers of flaky pastry and that golden top. For maximum yum, try one of these hand pies straight from the oven; careful though, the inside is hot!
Simply divide each Puff Pastry Sheet (2 in a box) into nine evenly sized squares and drop a dollop of the rhubarb in the center of nine of the squares. Cut a small circle in the center of the remaining nine squares which will be the lids. Top the rhubarb with some rich custard and place another Puff Pastry square on top to seal the hand pies.
So easy, right? My favorite part is taking them out of the oven and seeing how high my pastry has risen, which is usually really high!
Let me know in a comment what you like to make with Pepperidge Farm Puff Pastry Sheets, and happy brunching!
Hand Pies Filled With Rhubarb and Custard
- 1 cup milk
- 1/4 cup sugar
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 2 egg yolks
- 1 pack Pepperidge Farm Puff Pastry Sheets thawed
- 12 oz bag frozen rhubarb chunks
- 3 tbsp sugar
- 1 egg, beaten
- Make the pastry cream by combining the milk and 2 tbsp sugar in a pot over a medium heat.
- Bring the milk to a simmer.
- In another bowl add the remaining 2 tbsp sugar, cornstarch, vanilla and egg yolks and whisk to combine.
- Slowly add some of the warm milk to the egg mixture whisking all the time.
- Add the rest of the milk to the bowl and whisk.
- Transfer the mixture back into the pot and whisk over a medium heat until the mixture thickens.
- Pour the custard back into a clean bowl and cover with a sheet of plastic wrap.
- Place in the fridge to cool
- Place the rhubarb into a pan with the 3 tbsp sugar and bring to a simmer.
- Cook for about 20 minutes or until the water evaporates and the rhubarb starts to thicken.
- Roll out each sheet of Puff Pastry to about a 10x10 square and cut into 9 individual squares to end up with 18 squares.
- Place 9 of the squares onto a large baking sheet lined with parchment paper.
- Cut a hole in 9 of the squares to make the lids.
- Drop about 1 tbsp of the rhubarb onto the center of each of the 9 squares.
- Add 1-2 tbsp of custard on top of the rhubarb.
- Take some water and brush it around the edges of the square.
- Take a lid and place it on top of the rhubarb and custard pressing down on the ends.
- Use a fork to seal the pastry all the way around the edges.
- Brush each hand pie lightly with some of the beaten egg and sprinkle with more sugar.
- Bake at 400 degrees for about 25 minutes and the top is golden brown.