Roasted Plum and Pistachio Custard Pastries

Why You’ll Love This Recipe

• A beautiful balance of creamy, fruity, and crispy textures
• Naturally sweet roasted plums with caramelized edges
• Rich and nutty pistachio custard adds depth and flavor
• Elegant presentation with minimal effort
• Great use of seasonal plums
• Can be made ahead and assembled just before serving
• Puff pastry makes it easy without making dough from scratch
• Perfect for brunch, dessert, or special occasions
• Customizable with other fruits or nuts
• Makes your kitchen smell amazing while baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Puff pastry sheets (thawed if frozen)
• Fresh plums (halved and pitted)
• Brown sugar
• Unsalted butter
• Ground cinnamon (optional)
• Egg (for egg wash)
• Whole milk
• Egg yolks
• Granulated sugar
• Cornstarch
• Salt
• Pistachio paste or finely ground pistachios
• Vanilla extract
• Chopped pistachios (for garnish)
• Powdered sugar (optional, for dusting)

Directions

1. Roast the plums: Preheat oven to 400°F (200°C). Place halved plums cut-side up in a baking dish. Dot with butter, sprinkle with brown sugar and cinnamon if using. Roast for 20–25 minutes until tender and slightly caramelized. Let cool.
2. Make the pistachio custard: In a saucepan, whisk together egg yolks, sugar, cornstarch, and salt. Slowly whisk in the milk until smooth. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in pistachio paste and vanilla. Chill until cool.
3. Prepare pastry: Preheat oven to 375°F (190°C). Roll out puff pastry and cut into squares or rectangles. Score a border around each piece and dock the centers with a fork. Brush edges with beaten egg.
4. Bake the pastry: Bake for 15–18 minutes until golden and puffed. Press down the center with a spoon to create space for filling. Let cool slightly.
5. Assemble the pastries: Spoon pistachio custard into the center of each pastry. Top with roasted plum halves. Sprinkle with chopped pistachios and dust with powdered sugar if desired. Serve warm or at room temperature.

Servings and timing

This recipe makes about 6–8 pastries, depending on size.
Prep Time: 30 minutes
Cook Time: 25 minutes
Chill Time: 30 minutes (for custard)
Total Time: About 1 hour 25 minutes

Variations

• Fruit Swap: Use roasted peaches, nectarines, or apricots instead of plums.
• Nut-Free: Replace pistachios with a vanilla or almond custard.
• Mini Pastries: Cut smaller pastry squares for bite-sized versions.
• Glaze Finish: Brush finished plums with warmed apricot jam for a glossy top.
• Spiced Plums: Add cardamom or cloves for a warm spice flavor.
• Dairy-Free: Use plant-based milk and butter to make it dairy-free.

Storage/Reheating

Store assembled pastries in the refrigerator in an airtight container for up to 2 days.
For best texture, store the components separately and assemble just before serving.
Reheat pastries in the oven at 300°F (150°C) for 5–8 minutes to crisp the pastry before serving.
Do not microwave as it will make the pastry soggy.
Custard can be made up to 3 days in advance and kept chilled. Roasted plums can also be made ahead and stored in the fridge.

FAQs

Can I use store-bought pistachio paste?

Yes, store-bought pistachio paste works well and adds rich flavor to the custard.

What type of plums should I use?

Use ripe but firm plums so they hold their shape while roasting.

Can I make these pastries ahead of time?

You can prepare all components in advance, but assemble them just before serving for best texture.

Do I have to roast the plums?

Roasting intensifies the flavor and sweetness, but fresh sliced plums can also be used for a lighter version.

How do I keep the pastry from getting soggy?

Cool all components before assembling and serve soon after filling to maintain crispness.

What can I use instead of pistachio paste?

Finely ground pistachios mixed with a bit of cream or almond butter makes a good substitute.

Can I freeze these pastries?

Assembled pastries don’t freeze well, but you can freeze the baked pastry shells and defrost before filling.

Can I make this custard without cornstarch?

You can use flour as a thickener, but cornstarch gives a smoother texture.

How do I get a glossy finish on the plums?

Brush roasted plums with a bit of warmed apricot jam or honey for a beautiful sheen.

Can I use phyllo dough instead of puff pastry?

Yes, though it will be flakier and more delicate. Layer with butter before baking.

Conclusion

Roasted Plum and Pistachio Custard Pastries are an exquisite dessert that brings together the richness of pistachio custard, the natural sweetness of roasted fruit, and the crispness of puff pastry. Elegant yet approachable, these pastries are perfect for impressing guests or treating yourself to something truly special. Whether served warm from the oven or chilled with coffee, they’re a delicious celebration of flavor and texture.

Roasted Plum and Pistachio Custard Pastries

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Roasted Plum and Pistachio Custard Pastries are elegant and flavorful desserts made with buttery puff pastry, creamy pistachio custard, and caramelized roasted plums. A beautiful balance of textures and flavors makes them perfect for special occasions or refined treats.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 25 minutes
• Yield: 6–8 pastries
• Category: Dessert
• Method: Baking
• Cuisine: European
• Diet: Vegetarian

Ingredients

• 1 sheet puff pastry (thawed if frozen)
• 4–5 ripe plums, halved and pitted
• 2 tbsp brown sugar
• 2 tbsp unsalted butter
• 1/2 tsp ground cinnamon (optional)
• 1 egg (for egg wash)
• 1 1/2 cups whole milk
• 3 large egg yolks
• 1/3 cup granulated sugar
• 2 tbsp cornstarch
• 1/8 tsp salt
• 1/3 cup pistachio paste or 1/2 cup finely ground pistachios
• 1 tsp vanilla extract
• 2 tbsp chopped pistachios (for garnish)
• Powdered sugar (optional, for dusting)

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Instructions

1. Preheat oven to 400°F (200°C). Arrange plum halves cut-side up in a baking dish. Dot with butter, sprinkle with brown sugar and cinnamon if using. Roast for 20–25 minutes or until caramelized. Let cool.
2. In a saucepan, whisk egg yolks, sugar, cornstarch, and salt until smooth. Gradually add milk while whisking. Cook over medium heat, stirring constantly, until thickened and bubbling.
3. Remove from heat and stir in pistachio paste and vanilla extract. Let custard cool slightly, then chill for at least 30 minutes.
4. Preheat oven to 375°F (190°C). Roll out puff pastry and cut into 6–8 squares or rectangles. Score a 1/2-inch border on each and dock the centers with a fork. Brush edges with beaten egg.
5. Bake pastries for 15–18 minutes or until golden and puffed. Remove and press down the center of each with a spoon to make space for filling. Cool slightly.
6. Spoon chilled pistachio custard into the center of each pastry. Top with a roasted plum half, sprinkle with chopped pistachios, and dust with powdered sugar if desired.
7. Serve immediately or at room temperature for best texture and flavor.

Notes

• Make custard and roast plums ahead to save time during assembly.
• Use ripe but firm plums for the best shape and sweetness after roasting.
• Store components separately and assemble before serving for crisp results.
• Warming apricot jam creates a glossy glaze over plums if desired.
• For a nut-free version, substitute vanilla custard for pistachio custard.

Nutrition

• Serving Size: 1 pastry
• Calories: 310
• Sugar: 16g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 90mg