Why You’ll Love This Recipe

These flakies are the ultimate treat for anyone who loves the contrast of buttery, crispy pastry with a sweet, creamy filling. The raspberry compote adds a tangy burst of flavor, while the vanilla cream is smooth and indulgent. With the perfect balance of flavors and textures, these flakies are perfect for any occasion. They’re also customizable—feel free to use other berries for a seasonal twist or to make them your own!

Ingredients

For the Raspberry Compote:

2 cups fresh or frozen raspberries
1/2 cup sugar
2 tsp cornstarch
1 tbsp water (optional, to thin if needed)

For the Vanilla Cream:

1 cup whipping cream
1/3 cup butter, softened
1 1/2 cups icing sugar
1 1/2 tsp vanilla extract

For the Pastry:

2 sheets puff pastry (12-inch squares)
1 egg (for egg wash)
2 tbsp milk
2 rounded tbsp icing sugar (for dusting)
Granulated sugar (for topping before baking)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) Homemade Flakies with Raspberry Compote & Vanilla Cream

Directions

Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Pastry:
Place the puff pastry sheets on the baking sheet and cut them into 12 even rectangles. Brush the pastries with egg wash (a mixture of egg and milk), then sprinkle with granulated sugar.
Bake the Pastry:
Bake the puff pastry for 15-20 minutes or until golden and puffed. Let the pastries cool completely.
Make the Raspberry Compote:
In a saucepan over medium heat, cook the raspberries, sugar, and cornstarch until thickened (about 5-7 minutes). If needed, thin the compote with a tablespoon of water. Let it cool.
Prepare the Vanilla Cream:
Whip the cream in a bowl until stiff peaks form. In another bowl, beat the butter, icing sugar, and vanilla extract until smooth. Fold the whipped cream into the butter mixture until fully combined and smooth.
Assemble the Flakies:
Slice the baked pastry squares horizontally. Spread the raspberry compote on the bottom half, then pipe or spread the vanilla cream over the compote. Top with the other half of the pastry.
Dust with Icing Sugar:
Dust the top of each flakie with icing sugar just before serving. You can serve them immediately or refrigerate until ready to enjoy.

Servings and Timing

Servings: This recipe yields 12 flakies.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes

Variations

Use Other Berries: Swap the raspberries for blueberries, blackberries, or strawberries for a different flavor and color.
Add Lemon Zest: Add a teaspoon of lemon zest to the raspberry compote for an extra burst of flavor.
Chocolate Twist: Drizzle some melted chocolate on top of the vanilla cream for a rich chocolatey finish.
Vegan Version: Replace the butter and cream with vegan alternatives (such as coconut cream and plant-based butter) for a dairy-free version.

Storage/Reheating

Storage: These flakies are best served fresh but can be stored in an airtight container in the fridge for up to 2 days.
Freezing: You can freeze the pastry squares before adding the filling. Once filled, these pastries are not ideal for freezing, as the filling may alter the texture.
Reheating: To reheat, place the flakies in a 350°F (175°C) oven for about 5-7 minutes to crisp them up again.

FAQs

Can I use store-bought puff pastry?

Yes, using store-bought puff pastry will save time and still yield delicious results. Just ensure it’s thawed properly before using.

Can I use different fillings for these flakies?

Absolutely! These flakies are incredibly versatile, and you can use fruit preserves, curds, or even savory fillings like cheese and herbs for a unique twist.

Can I make the cream ahead of time?

Yes, the vanilla cream can be made ahead of time and stored in the fridge for up to a day. Just be sure to give it a good stir before using.

How do I prevent the pastries from becoming soggy?

Make sure the pastries are completely cooled before adding the raspberry compote and vanilla cream. This will prevent the filling from soaking into the pastry.

Can I make these flakies smaller?

Yes, you can adjust the size of the pastries to make them smaller. Just be mindful to adjust the baking time slightly depending on the size.

Conclusion

Homemade Flakies with Raspberry Compote & Vanilla Cream are a delightful treat that combines flaky pastry, fruity compote, and a rich, smooth cream. With their vibrant colors and balance of flavors, they make the perfect addition to any dessert table, brunch spread, or afternoon tea. These delicious pastries are sure to impress your guests and satisfy your sweet cravings in the most delicious way!

Homemade Flakies with Raspberry Compote & Vanilla Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Homemade Flakies with Raspberry Compote & Vanilla Cream are a perfect balance of flaky pastry, tangy raspberry compote, and smooth vanilla cream. Ideal for brunch, dessert trays, or afternoon tea, they offer a deliciously indulgent treat.

Author: Amy
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 flakies
Category: Dessert
Method: Baking
Cuisine: Canadian
Diet: Vegetarian

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare the Pastry: Place the puff pastry sheets on the baking sheet and cut them into 12 even rectangles. Brush the pastries with egg wash (a mixture of egg and milk), then sprinkle with granulated sugar.
Bake the Pastry: Bake the puff pastry for 15-20 minutes or until golden and puffed. Let the pastries cool completely.
Make the Raspberry Compote: In a saucepan, cook the raspberries, sugar, and cornstarch over medium heat until thickened (about 5-7 minutes). Thin with water if needed. Let it cool.
Prepare the Vanilla Cream: Whip the cream until stiff peaks form. In another bowl, beat the butter, icing sugar, and vanilla extract until smooth. Fold the whipped cream into the butter mixture until fully combined.
Assemble the Flakies: Slice the baked pastry squares horizontally. Spread raspberry compote on the bottom half, then pipe or spread the vanilla cream over the compote. Top with the other half of the pastry.
Dust with Icing Sugar: Dust with icing sugar just before serving. Serve immediately or refrigerate until ready to enjoy.