Apricot & Custard Puffs

Makes 6

By Lucy Williams

Takes 15 minutes to make. 18-20 minutes to cook. Creamy, fruity and flipping gorgeous, these little apricot and custard puffs are perfect for pudding or serve them with a pot of tea for elevenses.


  • butter for greasing
  • 2 x 375g ready rolled puff pastry sheets
  • Plain flour for dusting
  • 2 free-range eggs
  • 150g good-quality vanilla custard
  • 2 tbsp creme
  • 1 tsp golden caster sugar, plus extra to sprinkle
  • 400g tinned apricots in syrup, drained, syrup reserved
  • Small handful flaked almonds


  1. Preheat the oven to 220°C/fan200°C/gas 7. Lightly grease 6 holes of a muffin tin with a little butter. Unroll the pastry onto a lightly floured surface and cut out 6 x 12cm circles and set aside the trimmings (see tip). Press into the greased holes of the muffin tin. In a jug, whisk one of the eggs into the custard along with the creme and sugar.
  2. Put a couple of apricot halves into each pastry case, pour over the custard and top each with a final apricot half. Sprinkle with flaked almonds. Lightly beat the other egg and use to glaze the edges of the pastry, before sprinkling with sugar.
  3. Bake the puffs for 18-20 minutes until risen and golden. Carefully remove them from the tin (supporting the base of each) and set aside to cool on a wire rack.
  4. Meanwhile, pour the reserved syrup into a pan and bubble until sticky and thickened. Use to brush over the top of the puffs as a glaze.

Nutritional info

PER PUFF 244kcals, 13.9g fat (5.7g saturated), 5.8g protein, 25.6g carbs, 13g sugar, 0.4g salt

Chef’s tip: Use the pastry trimmings to make cheese straws. Serve any leftover puffs the next day.