Eva’s rhubarb pastries

Eva’s rhubarb pastries

By
From
Under the Walnut Tree
Makes
10
Photographer
Fanny Bergenström

Ingredients

Quantity Ingredient
6 thin stalks tender rhubarb
300ml water
90g caster sugar
250ml Vanilla custard
375g puff pastry
1 egg, lightly beaten
50g flaked almonds
icing sugar, sifted, for dusting

Method

  1. Trim and cut the rhubarb into 5 cm pieces. Gently cook the rhubarb in the water and sugar until just soft; this only takes a few minutes. Leave to cool. Prepare the vanilla custard.
  2. Preheat the oven to 200°C. Lightly roll out the puff pastry and cut it into 8 cm squares. Score a 1 cm edge around each square. Spoon a dollop of custard in the centre of each square, and top with a row of drained rhubarb, leaving the scored dough edge unfilled. Brush the edges with beaten egg, and sprinkle the flaked almonds over the rhubarb.
  3. Bake for about 15 minutes, or until puffed up and golden. Allow to cool before dusting with sifted icing sugar.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again