Custard Pockets

Preparation info

  • Yield:

    30

    pastries
    • Difficulty

      Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

These envelope-shaped pastries are known as Kuverts in Sweden and Spandaurs in Denmark. Making an envelope—folding all 4 sides of a square in to meet in the center—is an excellent and convenient way to enclose a filling. These pastries are fast to produce and because you start by cutting squares, you don’t have any scrap dough left over. Try these two variations on the same theme: Fold two opposite corners in to the center and leave two flat. Or fold as directed in the recipe,