Did you enjoy Flakies as a child? I did — they were one of my favourite school lunch treats. I recently made homemade Flakies from scratch, and they turned out even better than the store-bought version.
Baking from scratch means you know exactly what goes into your food. These Flakies are free from unnecessary preservatives and over-processing, and you can tailor them to your taste.
I usually bake with my two toddlers, but the day I made these my sister and her two boys visited, so my little ones were too busy to help. Still, the cookies were a hit with everyone — my sister, our kids, cousins and friends all agreed they were fantastic.
How To Make Homemade Flakies
The recipe may look involved, but it’s easier than it seems. I used frozen puff pastry sheets for convenience, but you can use homemade puff pastry if you prefer. If you use store-bought sheets, follow the package instructions — most need to be thawed in the refrigerator the night before.
After brushing the first sheet with egg wash and placing the second sheet on top, chill the layered pastry in the fridge for 15 minutes. This firms up the dough and makes it much easier to cut into even squares.
While the pastries bake and cool, prepare the raspberry compote. The key is patience: bring raspberries and sugar to a gentle simmer over medium heat and let them cook for about 15 minutes. Mix the cornstarch into water to dissolve it, then stir it into the simmering fruit and cook for another two minutes. After cooling, the compote will thicken.
To assemble, slice the cooled pastries horizontally, spread about 1 tablespoon of vanilla cream frosting on the bottom half, then 1 tablespoon of raspberry compote on top of that. Sandwich the halves together and enjoy.
Bake them solo or make this a family project — kids will love helping assemble these flaky, creamy pastries. I’m confident you’ll enjoy these Homemade Flakies!
If you make these, tag me on Instagram @jessiebakestreats and leave a review below — I’d love to hear your feedback!
For more ideas, follow my Pinterest.
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Homemade Flakies
Jessie M
Pin Recipe
30
17
47
9 pastries
Ingredients
- 2 12-inch square puff pastry sheets
- 1 egg
- 1 tsp water
Raspberry Compote
- 2 C raspberries fresh or frozen
- 1/2 C white sugar
- 2 tsp cornstarch
- 1/4 C water
Vanilla Cream Frosting
- 1/3 C butter room temperature
- 1 & 1/2 C icing sugar
- 2 tbsp milk
- 1 tsp vanilla
Instructions
Preparing the Puff Pastry
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In a small bowl, whisk the egg and water together to make an egg wash.
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Line a baking sheet with parchment and lay out one puff pastry sheet. Lightly brush it with the egg wash.
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Place the second puff pastry sheet on top and chill the layered pastry in the fridge for 15 minutes.
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Preheat the oven to 400°F (200°C).
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When chilled, use a sharp knife to cut the pastry into 9 equal squares.
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Place the squares about an inch apart on the baking sheet.
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Brush the tops lightly with egg wash and sprinkle with white sugar.
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Bake 15–20 minutes, or until golden brown. Transfer to a wire rack to cool completely.
Preparing the Raspberry Compote
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Combine raspberries and sugar in a medium pot. Bring to a gentle simmer over medium heat and cook for 15 minutes, stirring occasionally.
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Dissolve cornstarch in 1/4 cup water. Add to the simmering raspberries and cook for 2 more minutes, stirring constantly. Remove from heat and cool to room temperature.
Preparing the Vanilla Cream Frosting
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Beat butter, icing sugar, milk, and vanilla with a stand or hand mixer until smooth and creamy.
Assembling the Flakies
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Once the pastries are fully cooled, slice each one horizontally in half.
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Spread about 1 tbsp of vanilla cream frosting on the bottom half, then 1 tbsp of raspberry compote. Place the top half back on.
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Enjoy!
Notes
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