Rhubarb & Custard Puff Pockets | Guest Recipes | Nigella's Recipes | Nigella Lawson
If you’re like me and spent your pocket money buying rhubarb and custard sweets as a child, these puff pockets with the classic flavour will not disappoint!
Ingredients
- 200 grams strong white bread flour
- 1 teaspoon fine sea salt
- 200 grams unsalted butter
- 100 millilitres cold water
- Rough puff pastry as above or 1 sheet of ready-rolled puff pastry
- 2 long sticks - approx. 220 grams - of rhubarb
- 50 grams caster sugar
- ½ teaspoon vanilla bean paste
- 150 millilitres full fat milk
- 1 egg yolk
- 1 tablespoon caster sugar
- 1¼ teaspoons cornflour
- 1 egg
- ½ tablespoon granulated sugar (to sprinkle)
- icing sugar (to dust)
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