Did you eat Flakies as a kid growing up? I did, they were one of my favourite school lunch snacks! I recently made homemade flakies from scratch and they are even better than the store bought brand!
What I love most about baking at home from scratch is you know exactly what goes in the food, and you have a treat that is not over processed and full of preservatives.
I usually do all my bakes with my two toddlers. However, the day I made these my sister and her two little boys came to visit, so my little ones were too preoccupied to help.
The Flakies were a hit with my sister and all our children. I later brought them over to my cousins house to share with them and some friends. They all agreed that these Flakies were fantastic!
How To Make Homemade Flakies
The recipe may seem daunting with all the steps but I assure you it’s easier than it looks.
For this recipe I used frozen puff pastry sheets from the grocery store but you can use homemade puff pastry as well. If you are using store bought make sure you read the instructions on the box, the puff pastry will almost always need to be thawed in the fridge the night before you want to use it.
When preparing the puff pastry after you apply the first layer of egg wash and lay the second layer on top I recommend you put it in the fridge for 15 minutes. This just allows the puff pastry to firm up and makes it easier to cut into squares.
While the pastries are cooking/cooling you can make the raspberry compote. The trick is to take your time. You want to reach a simmer over medium heat. Once the mixture has simmered for 15 minutes you will add in the cornstarch and continue stirring for another 2 minutes. After you remove from the heat and cool the compote it will thicken up.
To assemble simply cut the cooled pastries in half and add 1 tbsp each of the vanilla cream frosting and raspberry compote. Then sandwich the two halves back together and enjoy!
Bake them on your own or bake them with your kids, either way I’m sure you’ll love with these Homemade Flakies!
If you make these cookies you can tag me on Instagram @jessiebakestreats and leave me a review below. I’d love to hear from you!
For more ideas you can follow me on Pinterest.
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- 2 12 inch square puff pastry sheets
- 1 egg
- 1 tsp water
- 2 C raspberries fresh or frozen
- 1/2 C white sugar
- 2 tsp corn starch
- 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
Preparing the Puff Pastry
- In a small bowl, whisk the water and egg together to make an egg wash.1 egg, 1 tsp water
- Line your baking sheet with parchment paper and lay out one of the puff pastry sheets. Lightly brush the egg wash mixture on top.2 12 inch square puff pastry sheets
- Add the second puff pastry sheet on top and chill in the fridge for 15 minutes.
- Preheat oven to 400 F
- Once pastry has chilled use a sharp knife to cut the pastry into 9 equal square.
- Spread the squares an inch apart on the baking sheet.
- Lightly brush the top layer of the puff pastry squares with the egg wash and sprinkle with white sugar.
- Bake for 15-20 minutes or until the pastries are golden brown on top. Once baked allow them to cool fully on a wire rack.
Preparing the Raspberry Compote
- In a medium pot add the raspberries and sugar. Over medium heat bring mixture to a light simmer. Continue simmer for 15 minutes, stirring occasionally.2 C raspberries, 1/2 C white sugar
- Dissolve cornstarch in 1/4 C of water. Once raspberry mixture has simmered for 15 minutes add in the cornstarch mixture and cook for another 2 minutes, stirring constantly.2 tsp corn starch, 1/4 C water
- Remove compote from heat and allow to full cool to room temperature.
Preparing the Vanilla Cream Frosting
- Using a stand mixer or an electric hand mixer beat together butter, icing sugar, milk, and vanilla extract. Beat until mixture is smooth and creamy.1/3 C butter, 1 & 1/2 C icing sugar, 2 tbsp milk, 1 tsp vanilla
Assembling the Flakies
- Once the puff pastries are fully cooled cut them in half horizontally.
- On the bottom half of the pastries add and evenly spread 1 tbsp of vanilla cream frosting. Then top and spread 1 tbsp of the raspberry compote. Add top pastry piece back on.