Selfmade Flakies with raspberry compote & vanilla cream. A nostalgic tribute to the Vachon Flakie, certainly one of my very favorite snack cake treats as a child.
Selfmade Flakies with raspberry compote.
February 2022, replace. A brand new tutorial video exhibits you ways straightforward it’s to make these temping treats on your Sweetheart for Valentine’s Day!
After I was making these selfmade flakies, I assumed, “Simply how many Vachon Flakies did I eat as a child?” Too many to rely and I do know for sure I used to be not the one one who cherished them.
Again within the day when junk meals was nonetheless bought in faculties, I had one virtually each day at Coley’s Level Elementary College again house in Bay Robert’s.
Selfmade Flakies with raspberry compote.
I keep in mind they bought glasses of milk in styrofoam cups within the college canteen for 15 cents. A Vachon Flakie price the very same quantity and that was my recess virtually each day from about grades 4 to six.
Lots of our American readers gained’t be acquainted with the Vachon Flakie. Ding Dongs and Twinkies have been unknown to us rising up within the 70’s in rural Newfoundland.
We had Half Moons, Jos Louis and Mae Wests because the acquainted snack muffins we knew properly. All of them are nonetheless well-liked at the moment.
Raspberry compote
Selfmade Flakies
Flakies have been my fave.
A Flakie although was, and nonetheless is, made out of puff pastry with a layer of apple raspberry jam and a frosting-like cream on the centre. I nearly by no means ate mine intact.
Puff pastry frozen sheets usually come rolled in parchment paper for simple switch to a baking sheet. and simple clear up, however you should utilize any pastry and roll it your self as within the video.
I used to be obsessive about the filling , so I all the time disassembled them, consuming the highest first, then nibbling across the backside to depart an ideal sq. of pastry topped with cream and jam!
Selfmade Flakies
At that time, it was 4 bites of frosting crammed goodness that was my child coronary heart’s delight. It was a bit odd, I suppose however I’m positive I wasn’t the one child who ate them that method. I might level to a few old fashioned pals…however I gained’t. 😉
Selfmade Flakies with Raspberry Compote and Vanilla Cream
They got here to thoughts not too long ago after I was pondering of posting a easy recipe to make with little children who would wish to shock Dad for Father’s Day. My children and I all the time made muffins collectively for Mom’s Day, and I assumed maybe this nostalgic deal with can be an important alternative.
Selfmade Flakies with raspberry compote.
You should use my recipe for Shortcut Puff Pastry right here, however since sheets of nice high quality, all butter puff pastry are available in your grocery store freezer, it’s far faster and simpler to make these selfmade flakies utilizing that. The truth is, I used a 1 pound bundle on this case to make 9 pastries.
Frozen Raspberries make this recipe extra economical with out sacrificing flavour.
Filling choices
I’ve included 2 choices for the cream filling. You should use Vanilla Whipped Cream or to be extra just like the precise Flakie, you should utilize the Vanilla Buttercream Choice. Each are equally scrumptious, so it’s fully your alternative.
So go forward and make these for pricey outdated Dad this weekend. He’s positive to get pleasure from them. They’d additionally make nice picnic objects or a straightforward summer time BBQ dessert too!
For a Newfoundland twist on this recipe, why not attempt them utilizing Partridgeberry Apple Jam.
Partridgeberry Apple Jam or Cranberry Apple Jam
In the event you desire, it’s also possible to attempt the caramel model of this recipe.
Vanilla Caramel Pastries
Initially printed June 2017. Up to date April 2020.
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Prep Time:
20 minutes
Prepare dinner Time:
20 minutes
Whole Time:
40 minutes
Selfmade Flakies with raspberry compote & vanilla cream – a nostalgic tribute to the Vachon Flakie, certainly one of my very favorite snack cake treats as a child.
Substances
- Two 12 inch sq. sheets puff pastry
- Granulated sugar
- 1 egg + 1 tbsp water, (to make an egg wash)
For the Raspberry Compote Filling
- 2 cups contemporary or frozen raspberries
- ½ cup sugar
- 2 tsp corn starch dissolved in ¼ cup water
For the Vanilla Frosting
- 1 1/2 cups icing sugar
- 1/3 cup softened butter
- 2-3 tbsp milk, (regulate to attain the right consistency)
- 1 tsp vanilla extract
Or In the event you desire Vanilla Whipped Cream to frosting
- 1 cup whipping cream
- 2 rounded tbsp icing sugar, (powdered sugar)
- 1 /2 tsp vanilla extract
Directions
To organize the pastry
- Whisk the egg and water collectively to make an egg wash.
- Lay out one of many sheet of puff pastry on a parchment paper lined baking sheet and calmly brush it with the egg wash.
- Lay the second sheet of puff pastry on high and chill within the freezer for 10-Quarter-hour. This may make the pastry simpler to chop evenly.
- Utilizing a really sharp knife, trim the sides sq., then minimize the pastry into 9 squares (or 16 squares for a mini model.)
- Unfold the squares out a few inches a[art on a parchment paper lined baking sheet.
- Lightly brush the tops with the egg was h and then sprinkle granulated sugar over the tops (optional).
- Bake for about 15-20 minutes at 400 degrees F until evenly golden brown. Cool on a wire rack.
To prepare the Raspberry Filling
- Slowly simmer raspberries & sugar together for about 10 minutes.
- Stir in the corn starch mixture stirring constantly and cook for an additional minute. Cool completely to room temperature then in the fridge.
To prepare the Vanilla Frosting
- Beat all ingredients together with an electric mixer until light and fluffy.
- Split the cooled pastries horizontally with a sharp serrated knife.
IF You Prefer Vanilla Whipped Cream
- Just whip together the whipping cream, vanilla and icing sugar to firm peaks.
To assemble the pastries.
- With a Sharp serrated knife, cut each of the baked pastries in half horizontally.
- Spread a rounded tablespoon of the raspberry on the bottom pastry portion and a heaping tablespoon of vanilla frosting/cream on the top half of the pastry before bringing the two halves together.
- Store in an airtight plastic container in the refrigerator.
Notes
Nutritional information provided is based upon the larger sized option of 9 pastries per batch.
Nutrition Information
Yield
9
Serving Size
9 large pastries or 16 small
Amount Per Serving
Calories 483Total Fat 27gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 18gCholesterol 18mgSodium 184mgCarbohydrates 58gFiber 4gSugar 31gProtein 4g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
