Custard-Filled Turnovers

Custard cream turnovers

Yes, you read that right! Custard cream and turnovers together in one single recipe. A divine bite and hard to beat. Especially when homemade. They can be made with store-bought pastry discs, a decent solution when you're in a hurry. But they are incomparable to turnovers made with homemade dough. With lard, a little sweet wine, and lots of loving care.

This is a recipe my grandmother used to make. Well, I don't know whether her dough for turnovers was exactly the same. But the fact is that she made some exquisite custard cream turnovers that drove the whole family wild. She lived a block from my parents' house, and when she made them she would call us to come pick up a tray. Once at home, the custard turnovers would disappear in no time. Just as quickly as they have in my house, and they will in yours too if you make them.

Author

Claudia&Julia

Prep Time

30 minutes

Cook Time

10 minutes

Servings

10

Category

Baking

Ingredients

• 110 g sweet white wine (or water or milk)
• 110 g melted lard (or olive oil)
• 350 g wheat flour
• 40 g sugar
• 500 ml milk
• 3 egg yolks
• 85 g sugar
• 50 g refined cornflour (cornstarch)
• 1/2 lemon
• 1 cinnamon stick
• Plenty of vegetable oil for frying
• Icing sugar for dusting

Directions

1. For the custard cream, place the milk and the cinnamon stick in a saucepan.
2. Using a very sharp knife, carefully and very thinly peel the half lemon; we only want the yellow part of the skin, and add it to the milk (a curved knife is ideal for this).
3. Place the milk over the heat and warm gently for a couple of minutes without letting it come to a boil.
4. Separate the whites from the yolks. In a deep bowl, mix the egg yolks with the sugar and the fine cornflour. When the milk is hot, remove the cinnamon stick and the lemon peel, pour half of it over the previous mixture, and stir with a whisk until combined.
5. Pour it into the small saucepan and return it to the heat.
6. Cook over low heat for about five minutes, stirring gently the whole time with a whisk.
7. When the cream thickens, pour it into a bowl and cover with cling film, touching the surface so a skin does not form. Once it has cooled slightly, transfer it to the fridge and let it cool completely before using.
8. To make the turnover dough, place the sweet wine and melted lard in a deep bowl and add the sugar. Whisk until the sugar has dissolved.
9. Add the flour little by little and mix well until smooth. You should get a soft dough that does not stick to your hands. If it sticks too much, add a little more flour.
10. Wrap in cling film and let it rest in the fridge for at least one hour.
11. To assemble each turnover, take portions of dough and roll them out with a rolling pin. The thinner they are, the better. But be careful not to overdo it.
12. Cut the dough using the bottom part of a turnover mold (it's best to use one of the small ones). Place the cut disc on the surface, fill with a teaspoon of custard cream, brush the edges with a little water, and close it with the help of the mold.
13. Repeat as many times as necessary until you finish the dough and/or the custard cream.
14. Heat plenty of oil in a deep pot (I used the casserole Every, which is perfect for this task) and fry the turnovers two at a time at high temperature.
15. Remove them when golden and let the excess oil drain on a tray lined with paper towels.
16. When ready to serve, dust with icing sugar. They are delicious warm or cold, but always on the day they are made.