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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.

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)

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

Find it online: https://thefamilycooking.com/roasted-plum-and-pistachio-custard-pastries/