Custard & Almond Pretzel Pastry Recipe
Make Custard & Almond Pretzel Pastry Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pastry Dough
Almond Pretzel Topping
Vanilla Custard Filling
Finish & Assembly
Method
Pastry Dough
- 1
Make dough
In a large bowl, whisk together 2.5 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt. Add 12 tablespoons cold cubed unsalted butter. Using a pastry cutter or two forks (or pulse in a food processor), cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized bits of butter remaining.
- 2
Add water and chill
Drizzle 1/2 cup cold water over the flour-butter mixture and gently fold with a spatula until the dough just comes together — it should be slightly shaggy but hold when pressed. If needed add up to 1 tablespoon more water. Turn dough onto a lightly floured surface, press into a 1-inch thick disk, wrap tightly in plastic, and refrigerate for at least 45 minutes (or up to 2 days).
- 3
Roll dough
When ready, remove chilled dough and let sit 10 minutes to soften slightly. On a lightly floured surface, roll dough into a rectangle roughly 12 x 10 inches and about 1/8–1/4 inch thick, dusting as needed to prevent sticking.
Vanilla Custard Filling
- 4
Warm milk and cream
In a medium saucepan, combine 1.5 cups whole milk and 1/4 cup heavy cream. Warm over medium heat until the mixture is hot and just starting to steam (do not boil). Remove from heat.
- 5
Whisk yolks and dry ingredients
In a medium bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until slightly pale. Whisk in 3 teaspoons cornstarch until smooth and no lumps remain.
- 6
Temper and thicken
Slowly pour about 1/3 of the hot milk into the egg yolk mixture while whisking constantly to temper. Gradually pour the tempered egg mixture back into the saucepan with the remaining milk. Return to medium-low heat and cook, stirring constantly with a silicone spatula, until the custard thickens and coats the spatula (about 4–6 minutes). Do not boil vigorously.
- 7
Finish custard
Remove from heat and stir in 1 teaspoon vanilla extract and 1 tablespoon cold cubed unsalted butter until melted and incorporated. Strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Cover surface with plastic wrap to prevent a skin from forming and chill until slightly warm or fully cold, about 30–60 minutes.
Almond Pretzel Topping
- 8
Prep topping
Preheat the oven to 375°F (190°C). In a small bowl, combine 1 cup chopped soft pretzel pieces, 3/4 cup sliced almonds, 2 tablespoons light brown sugar, 2 tablespoons melted butter, and 1/4 teaspoon sea salt flakes (optional). Toss until the pieces are evenly coated and set aside to cool and re-crisp slightly while you assemble the pastry.
- 9
Toast if needed
If pretzels or almonds are very soft, spread the mixture on a parchment-lined sheet and bake for 6–8 minutes until fragrant and slightly toasted — watch carefully so the almonds don’t burn. Cool completely.
Assembly & Baking
- 10
Preheat and prepare
Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper. Beat 1 large egg with 1 teaspoon cold water to make an egg wash and reserve 1 teaspoon for sealing edges if desired.
- 11
Fill the pastry
On the rolled 12 x 10 inch dough rectangle, leaving a 1/2-inch border around the edges, spread the chilled vanilla custard in an even layer — roughly 3/4 to 1 cup of custard depending on thickness desired. Smooth with an offset spatula to within the border.
- 12
Add topping and fold
Scatter the cooled almond-pretzel topping evenly over the custard, pressing lightly so pieces adhere. Carefully fold the 1/2-inch border inward and press gently to seal; use the reserved egg wash to brush the folded edge to help it stick. If desired, create a decorative lattice or simple score the top surface for expansion control.
- 13
Final egg wash and bake
Brush the exposed pastry with the remaining egg wash. Transfer the pastry to the prepared baking sheet and bake at 400°F (205°C) for 18–24 minutes, until the pastry is golden brown and the custard is set (center should be slightly wobbly but not liquid). If topping browns too quickly, tent loosely with foil for the last 5 minutes.
- 14
Cool and finish
Remove from oven and cool on a wire rack for 20–30 minutes to allow the custard to set further. Dust the top lightly with 2 tablespoons powdered sugar before serving. Slice into 6 generous pieces.