Skip to main content

Fruit & Custard Pillows

Pear and Custard Pillows
This one has been doing the rounds, it seems.  This is my little adaption...  fruit and pastry is not enough.  I want custard, too!!! Oh yes... I do.   I first saw this recipe on Facebook page: HalfBaked.  She linked back to the Thermomix forum to this thread: Reply 9 and then I also found it on Bambi & Bimby.  Check the other recipes for alternatives to sweeteners and fruit I've used.  Each had their own take on the fruit used, but everyone agreed, they were 'just like a bought one'.  That's what makes these great for the school lunch box.  They look like the ones the poor unfortunate kids have... the kids with the packet ones full of crappy additives.   Cut these to whatever size you like.  Mine were about 15cms the first try and then about 5cm the next time.  I think that's a better 'snack size' for my kids. 

Looking down the page at this recipe,  it looks really involved.  Actually,  it's very easy!


Ingredients:

Fruit Filling
  • 250 g canned Pear 
  • 15g Syrup from can
  • 50g Rice Malt Syrup
  • 1/4 tsp Citric Acid
  • 20g cornflour
Custard filling
  • 75g Vanilla Sugar
  • 2 Eggs
  • 500g Milk
  • 40g cornflour
Pastry
  • 125g Butter
  • 50g Sugar
  • 1 Egg
  • 260g Plain Flour
  • 2 tsp Baking Powder
  • little bit of milk


Method:

Fruit
  • Put all ingredients into TMX 
  • Cook on 100ºC for 5 minutes, Speed 2-3
  • Put mixture into another bowl to cool
Custard
  • Don't worry about cleaning bowl
  • Put all ingredients into TMX
  • Cook on 90ºC for 7 minutes on Speed 4
  • Put into another bowl to cool
Pastry
  • Cream Butter and Sugar using Butterfly on Speed 4
  • Scrape down
  • Add Egg and beat well
  • Remove butterfly, scrape down and add Flour and Baking Powder
  • Bring together on Speed 4
  • Then knead, adding a little milk if needed, to create a ball of pastry
  • Divide pastry into 3 balls
  • Roll each piece into a fat sausage-shape.  About the length of your hand from wrist to finger-tip
  • Flatten out pastry (I used rolling pin) to a piece about 20cm-ish long
  • Spread the Fruit filling and Custard filling down the middle of the pastry (I used a spoon but thought piping would work better)
  • Roll pastry in each side to form a 'sausage roll' shape
  • Cut to size required and place onto lined tray, seam-side down
  • I cut off the messy ends and left those as 'open tarts', figuring they'd make great 'testers'.
  • Brush with milk
  • Cook in oven at 180degC for about 20 minutes 
  • Makes approx 18 pieces.
Verdict:  The only one who didn't love this was Mr JA who, at 20 months, found the outside 'biscuit' too dry.  Everyone else is in lerve!!  It's not too sweet,  but just right.  The pastry is not dry but still a bit crumby.  To bite in and get the mix of all the flavours is lovely.

Tweeks:  Yesterday I made these for the first time and did only the pear filling.  That was also lovely,  but I got a bit greedy and decided custard was also needed.  When I get some Golden Delicious apples, I'll try an apple one as well.  Or... apple and custard!!  Mmmmmmmm.

    Comments

    1. thank you so much for all your lovely recipes or tweaks to improve others. My teenage daughter has finally agreed to try failsafe .. as long as it looks and tastes like store bought so i think these will be a great way to start.

      ReplyDelete
    2. Oh I wish you all the best. With a 12 yr old I am getting a glimpse of the teen years ahead... and I can only say I am glad the Failsafe stuff SORTED before we get there. (And that's the tolerant one!!) Your daughter might also like the muesli bars, they look a bit commercial. :)

      frillypants x

      ReplyDelete

    Post a Comment

    Please leave your comments. Especially suggestions to make these meals as scrummy as possible.

    Popular posts from this blog

    Sandra's No-Tomato Sauce

    I have been using this all over the place...  and a bit like the Deli Chicken,  it has helped save Failsafe cooking all over again.  People on the facebook Failsafe pages are talking about it,  it has been translated into Thermomix-ese on the "Something From Nothing" page and here's mine.

    Oh,  but first,  here's --->  Sandra's original.



    Ingredients :

    1 tin Red Kidney Beans, drained and rinsed150g Pear, about 2 large halves1 teaspoon Citric Acid1/4 cup (50g) Brown Sugar1 teaspoon Salt2 medium Carrots*, peeled and roughly chopped 1 stick Celery, roughly chopped4 Spring onions roughly chopped3-4 cloves of garlic1/2 cup WaterMethod:
    Add all ingredients, except water, to TMX and pulverise on Speed 8 for about 5-8 secondsAdd waterWith MC in, cook for 25minutes,  Speed 3,  100ºC Purée by gradually increasing to Speed 9 for about 15 seconds*Moderate Salicylates

    Verdict:  When I first tasted this I thought....    >.<  ewwww!...  but then I remembered I'd just ta…

    Real Deli Chicken

    The internet community is amazing, isn't it?  I have been a part of special interest forums (infertility, breastfeeding, homebirth, parenting, Thermomix, Failsafe diet) and I love that there's always someone out there with the information you need.  This recipe is exactly that.  On the 'Beyond Failsafe - Biomedical Treatment for Food Intolerances' facebook group, one person asked for some 'chicken-y school lunch ideas'.  Along came Meredith H. with her very simple answer.  She soaks chicken in brine,  poaches it...  and as easy as that you have a very commercial-tasting 'Deli Chicken' with no cruddy ingredients what-so-ever.  Her kids call it 'white bacon'...  we played around with 'chacon', 'bicken'...  and the winner is Real Deli Chicken.


    INGREDIENTS:
    500+g chicken breast filletsAbout 1/4 cup salt1 Litre Cold Water, METHOD:
    Dissolve salt in water by stirring wellPut in whole chicken breasts, cover and place in fridge Soak for 2-3…

    Yorkshire Pudding

    Mr frillipants' mum gave me this recipe, which really is the easiest-peasiest thing ever.

    I am in the habit of making this with most roasts now, whether it's red or white meats, and it tastes so yummy with the meat and roasted veggies.  The recipe that I have says cooking time is 40-50 minutes,  which is seriously wrong. No idea where they got that? What I normally do is, when I have taken the cooked meat out of the oven to rest, and the veggies are still cooking, I put my 12-hole muffin tray in to start heating up.  I've already put a tiny dribble of a failsafe oil into each cup.  After a few minutes, I take the hot muffin tray out and, working very quickly, I pour the batter into each cup to about 1/3 full.  This will fill all 12 cups, giving the frillipantii 2 each... because we're greedy-gubbinses when it comes to Yorkshire Puddingses.

    INGREDIENTS

    125g plain flour2 eggs1 tsp salt275g milkMETHOD Put all ingredients into Thermomix and mix on Speed 5 for 5 secondsScrap…