Irresistible Mango Saffron Custard Pockets
Delicious Mango Saffron Custard Pockets are a perfect dessert combining saffron and mango flavors.
Equipment
- Oven
- Saucepan
- Mixing bowl
- Rolling Pin
- Baking Sheet
- Pastry Brush
Ingredients
For the Pastry
- 2 cups all-purpose flour Consider using gluten-free flour for a gluten-free version.
- 1 cup unsalted butter Chilled
- 2 tablespoons sugar Opt for coconut sugar for a lower glycemic index.
For the Custard
- 1 gram saffron strands Infuses the custard with aroma and color.
- 2 cups milk Almond or soy milk can substitute.
- 4 egg yolks Aquafaba is an excellent vegan alternative.
For the Filling
- 2 cups ripe mango Diced; can swap with peaches or nectarines.
For Assembly
- 1 egg for wash Gives a shiny, golden finish.
Instructions
Preparation
- Preheat your oven to 180°C (350°F).
- In a saucepan, heat the milk and stir in saffron strands without boiling.
- In a mixing bowl, blend sugar and egg yolks until creamy; then add the saffron milk and cook on low heat until thickened.
- Roll out the chilled pastry dough on a floured surface and cut into circles.
- Fill each dough circle with saffron custard and diced mango, fold, and crimp the edges to seal.
- Brush the pockets with egg wash.
- Bake on a baking sheet for 20-25 minutes until golden brown.
- Cool slightly before serving.
Notes
Dust with powdered sugar before serving for an elegant touch. Store in an airtight container in the fridge for up to 2 days or freeze unbaked pockets for up to 3 months.
Nutrition
Serving: 1pocketCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 75mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 1mg
Tried this recipe?Let us know how it was!