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9 to 12
Medium
By Shauna Sever
Published 2012
This delicate pastry is an Australian classic that’s usually made with store-bought custard powder, though here the filling is made from scratch. The marriage of flaky, buttery pastry and creamy filling is simply divine. For an extra-sweet kick, replace the confectioners’ sugar with a drizzle of glaze, like the one used for Glazed Vanilla Bean Doughnuts.