Learn how to make crispy chocolate pie pockets using spring roll wrappers and chocolate, along with an easy microwave custard pie. This is a simple, healthy, no-fry snack recipe. Follow a few tips and tricks to make it perfectly!
Ingredients
Main Ingredients (10 Chocolate Pie Pockets, 10 Custard Pie Pockets)
- Spring roll wrappers 5 sheets
- Chocolate (amount to taste)
- Unsalted butter 15g
- Milk 200ml
- Cake flour 15g
- Egg 1 large
Seasonings
- Granulated sugar 3 tbsp
- Vanilla extract 3-5 drops
- Powdered sugar (for dusting, optional)
Steps
- Crack 1 large egg into a bowl and whisk lightly.
- Add 3 tbsp granulated sugar to the whisked egg and mix quickly. (Key Tip: Mix quickly before the sugar absorbs the egg's moisture to prevent grainy texture.)
- After mixing for about 30 seconds, sift in 15g cake flour and mix well to avoid lumps. (Key Tip: Adding flour before milk makes it less likely to form lumps.)
- Add half of the 200ml milk and mix, then add the remaining milk and mix well until the granulated sugar dissolves.
- Cover with plastic wrap, leaving one small opening for steam to escape, and microwave at 600W for 2 minutes.
- Remove from microwave, take off the plastic wrap, and mix well.
- Re-cover with plastic wrap and microwave at 600W for 1 minute.
- Remove from microwave, take off the plastic wrap, and mix until smooth, ensuring no solidified parts remain.
- Re-cover with plastic wrap and microwave at 600W for 1.5 minutes.
- Remove from microwave, take off the plastic wrap, and mix until smooth.
- Cover the custard surface directly with plastic wrap and cool rapidly by placing the bowl in an ice bath. (Key Tip: If you're in a hurry, place an ice pack on top of the plastic wrap for faster cooling. Using it while hot can make the wrappers soggy or cause them to burst.)
- Once cooled to room temperature, refrigerate for 30 minutes.
- Remove from the refrigerator, add 3-5 drops of vanilla extract, and mix until smooth. (Key Tip: Add vanilla extract after cooling to preserve its aroma.)
- Cut 5 spring roll wrappers in half lengthwise, then in half again crosswise, for a total of 4 pieces per wrapper.
- Place a spring roll wrapper with the rough side facing up, and place about one and a half squares of chocolate on it. (Key Tip: Use about one to one and a half squares of chocolate. Overfilling can cause the chocolate to ooze out when baked.)
- Fold diagonally to create a triangle, then fold upwards, and then fold diagonally again to form a triangle shape. Seal the edge with a little water. Make 10 chocolate pie pockets.
- For the custard pie, place a spring roll wrapper with the rough side up, and spread a thin layer of the prepared custard cream over about two-thirds of the wrapper. Leave the edges slightly open. (Key Tip: Spreading the custard cream thinly and evenly prevents it from spilling out during baking.)
- Fold from the front into a triangle shape, and seal the edge with a little water. Make 10 custard pie pockets.
- Melt 15g unsalted butter by microwaving at 600W for 30 seconds.
- Arrange the formed chocolate pie pockets and custard pie pockets on a baking sheet lined with parchment paper.
- Brush the melted butter over the surface of the pies.
- Bake in a preheated oven at 200°C (390°F) for 10 to 13 minutes. Adjust baking time as needed. (Key Tip: Toaster ovens can also be used, but they tend to bake unevenly. Watch carefully to prevent burning. If they start to brown too quickly, cover with aluminum foil.)
- Once baked, transfer to a serving plate.
- Dust with powdered sugar if desired. Your crispy chocolate pie pockets are now ready!
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