Boysenberry Custard
Christmas Pastries

Take these pastries to your next Christmas party and watch them disappear. You may cut the pastry in any shape you wish. A boysenberry is actually a cross between a raspberry, blackberry and loganberry. They all grow on thorny brambles.

    1 (17.3-ounce) package puff pastry

Custard

    3 large egg yolks
    6 tablespoons granulated sugar
    ¼ cup all-purpose flour
    2 tablespoons cornstarch
    2 ¼ cups whole milk
    3 tablespoons butter
    1 teaspoon vanilla extract
    Pinch salt

    Boysenberry jam
    1 cup confectioners' sugar
    1 teaspoon whole milk

    Colored sugar crystals

1.  Set puff pastry on the counter to thaw at room temperature for
     30 minutes or thaw in refrigerator overnight.

2.  Custard: In a large bowl, whisk egg yolks and sugar. Add
     flour and cornstarch, then milk. Strain the mixture into a
     3-quart saucepan.

3.  Simmer until thick, stirring constantly with a whisk. Remove     
     from heat; stir in butter, vanilla and salt. Refrigerate.

4.  Pastry: Cut sheets of pastry into 3 x 1 ½-inch rectangles.
     Prick each one with a fork and bake in a preheated 400° oven
     for 8-10 minutes. Remove from oven; press each one lightly
     with a flat spatula.

5.  In a small bowl, mix confectioners' sugar and milk.
 
6.  To assemble pastries: Spoon custard on a pastry rectangle.   
     Top with a spoonful of jam. Top with another pastry
     rectangle. Spread with icing and sprinkle with colored sugar.

     Makes 1 party plate