Custard & Almond Pretzel Pastry Recipe

Make dough

In a large bowl, whisk together 2.25 cups all-purpose flour, 1 tablespoon granulated sugar, and 1/2 teaspoon fine sea salt.

Cut in butter

Add 3/4 cup cold cubed unsalted butter to the flour mixture. Using a pastry cutter or fingers, work the butter into the flour until the mixture resembles coarse meal with pea-sized pieces of butter remaining.

Add cold water

Drizzle 1/4 cup cold water and 2 tablespoons ice water over the flour-butter mixture. Use a fork to gently combine until the dough just comes together; do not overwork. If dough is still dry, add additional ice water 1 teaspoon at a time until it holds.

Chill

Gather dough into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 45 minutes (up to 2 hours).

Roll out

When chilled, lightly flour a work surface and roll the dough into a rectangle about 12 x 10 inches and roughly 1/8–1/4 inch thick. Trim edges so sides are straight.

Cut shapes

Cut the dough into 8 equal rectangles (about 5 x 3.5 inches each). Transfer rectangles to a parchment-lined baking sheet and chill while you prepare the filling and topping, about 15 minutes.

Egg wash

Beat 1 large egg with 1 teaspoon water to make an egg wash. Reserve in a small bowl for use before baking.

Warm milk and cream

In a medium saucepan, combine 1 cup whole milk and 1/2 cup heavy cream. Heat over medium heat until just steaming and small bubbles form around the edge (do not boil).

Whisk yolks with sugar

Meanwhile, whisk 3 large egg yolks with 1/3 cup granulated sugar and 2 teaspoons cornstarch in a heatproof bowl until pale and smooth.

Temper eggs

Slowly pour about 1/3 of the hot milk mixture into the yolk mixture while whisking constantly to temper. Then pour the tempered mixture back into the saucepan with the remaining milk and cream.

Cook custard

Return saucepan to medium-low heat and cook, stirring constantly with a heatproof spatula, until the mixture thickens and coats the back of the spatula (about 3–5 minutes). Do not let it boil vigorously.

Finish custard

Remove from heat and whisk in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until smooth. Transfer custard to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin. Chill in refrigerator until cool, about 30 minutes.

Prepare pretzel topping

If using store-bought soft pretzels, finely chop or tear 8 pretzels into small pieces. If using fresh soft pretzel dough, shape and bake according to package/recipe instructions for small pretzels, cool, and then break into small pieces. Combine 3/4 cup sliced almonds, 2 tablespoons demarara or coarse sugar, 2 tablespoons melted unsalted butter, and 1/4 teaspoon sea salt flakes in a bowl. Stir in pretzel pieces until evenly coated.

Toast mix (optional)

For extra flavor, spread the almond-pretzel mixture on a parchment-lined sheet and toast in a 325°F (160°C) oven for 6–8 minutes until lightly golden. Cool completely before using.

Preheat oven

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Fill pastries

Remove chilled pastry rectangles from refrigerator. Spoon about 2 tablespoons of the chilled vanilla custard onto the center of each rectangle, leaving a 1/2 inch border around the edges.

Top with almond-pretzel

Divide the almond-pretzel topping evenly among the eight pastry rectangles, pressing lightly so the topping adheres to the custard.

Seal edges (optional)

If desired, brush the 1/2 inch pastry border with egg wash and fold a small lip or fold edges slightly to help keep topping contained; avoid covering the custard center completely.

Egg wash and sugar

Brush the exposed pastry edges lightly with the egg wash. Sprinkle any remaining coarse sugar over the topping if you like extra crunch.

Bake

Bake in the preheated 375°F (190°C) oven for 15–18 minutes, until the pastry is golden brown and the topping is toasted. Watch closely during the last few minutes to prevent burning of almonds.

Cool

Remove pastries to a wire rack and cool for at least 10 minutes so the custard firms slightly.

Finish

If desired, dust with 1 tablespoon powdered sugar just before serving.