Fruit and custard turnovers

Fruit and custard turnovers



  • 2 ½ cups milk
  • 3 eggs
  • 2 tablespoon cornflour
  • ½ cup sugar
  • 410g tinned fruit (apricots, pears, apple or peaches), strained
  • 1-6 sheets puff pastry, thawed
  • ¼ cup demerara sugar
  • 2 eggs, whisked


Preheat oven to 200°C and line 1-2 oven trays with foil, place to one side.

To make the custard, scald 2 cups of milk by bringing it to just under boiling point and then set it aside for a moment.

Add eggs, cornflour and sugar together and whisk until smooth and thickened.

Pour egg mixture into hot milk and whisk until smooth.

Place back on the heat and keep whisking while bringing to the boil.

Once boiling and thickened, remove from heat and whisk in ½ cup cold milk.

When smooth, pour into plastic container and cool.

To make turnovers, place pastry sheets on the bench and cut in half and half again so you have four equal squares.

Place a tablespoon or more of custard in one corner (making sure to leave enough room to seal the edges) and put 1-2 pieces of fruit on top.

Brush around two edges with the egg wash then fold pastry over fruit to make a triangle shape.

Use a fork to seal edges, brush the tops with egg wash and sprinkle with a little sugar.

Place on prepared oven tray and put back in the fridge for 5 minutes – this will give you extra ‘puff’.

Bake in the oven for 20 minutes or until golden brown.

When ready, remove and cool on wire rack.



  • These are great fun for kids to make. The preschoolers at my son’s school had a lot of fun making these. As you can see from the photo, they work a treat!
  • If you don’t want to make your own custard, store bought custard will work just as well.
  • The custard recipe will make much more than you need, but it’s so cheap to make, I love having extra for the family dessert.
  • Recipe created by Camilla Baker for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


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