Blueberry and Custard Pastries

Blueberry and Custard Pastries

A hot dessert is the perfect end to any camp meal. These pastries are as easy as they are scrumptious - let's take a look at how they come together.

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Ingredients

  • Fresh blueberries (any berries would work - fresh, frozen or freeze dried).

  • Organic custard - not too sweet (a thicker style is best).

  • Puff pastry.

Equipment

  • Jaffle iron. Ours is the Snow Peak Tramezzino Grill.

  • Bed of coals (gas burner is fine too). Here we are using the Snow Peak BBQ Box.

  • Spray oil (or alternative).

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Preparation

  1. Lightly coat the jaffle iron with spray oil.

  2. Trim a base layer of pastry and lay it in to position.

  3. Dollop in a portion of custard being careful not to overload your iron.

  4. Place in the blueberries.

  5. Trim a top layer of pastry and lay it in place.

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Cook

  1. Seal the jaffle iron and lay it in the coals.

  2. It's best to cook these for longer on a cooler heat to prevent the outside burning and to make sure the inside cooks through.

  3. Check one side is golden brown and then rotate.

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This dessert is delicious, easy and needs so few ingredients. We'd love to hear some of your favourite camp desserts in the comments section below.


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