Raise your hand if the mention of a Flakie, Jos Louis, 1/2 Moon make you crave one instantly. 

I’m raising both hands ;)

My gosh, how many Vachon Flakies did I eat as a kid? Is this even a number I want to remember? Too many to count and I bet I’m not alone here. 

I was feeling nostalgic yesterday and decided to recreate the Vachon Flakie, and boy was I happy I did! 

So•Friggin•Good

For those that aren’t familiar, a Flakie is made from puff pastry filled with a layer of apple raspberry jam and a vanilla frosting cream at the centre that made a delicious mess with every bite taken. 

What’s your favourite Vachon Cake? 

Did you eat your Flakie whole of did you pop the top off and eat separately?

If you had a choice which would you choose? Flakie, Jos Louis, Vanilla 1/2 Moon, or other.

Homemade Flakies

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 9
Author: Mary Mammoliti/Kitchen Confession

INGREDIENTS

THE PASTRY

• 2 - 12 inch square sheets puff pastry

• Granulated sugar to sprinkle overtop

• 1 egg + 1 tbsp water, (to make an egg wash)

THE RASPBERRY FILLING

• 2 cups fresh or frozen raspberries

• 1/2 cup granulated sugar

• 2 tsp corn starch dissolved in 1/4 cup water

THE VANILLA CREAM FILLING

• 1 1/2 cups icing sugar

• 1/3 cup unsalted butter, softened

• 3 tbsp whipping cream

• 1 tsp vanilla extract

INSTRUCTIONS

STEP 1: PREPARE THE PASTRY PART 1

1. Whisk the egg and water together, set aside

2. Line a rimmed baking sheet with parchment paper..

3. Lay out one of the sheet of puff pastry on the lined baking sheet and lightly brush it with the egg wash. Note: do not pour it all on top, you are not going to use all of the egg wash but will need more just before it goes into the oven.

4. Lay the second sheet of puff pastry on top and chill in the freezer for 10-15 minutes. This will allow for an easy and evenly cut into squares later.

STEP 2: PREPARE THE RASPBERRY FILLING

1. If using fresh raspberries, gently rinse and add them to a medium stock pot. Add the sugar and slowly simmer together stirring every so often for about 10 minutes.

2. In a operate bowl add the cornstarch and water together and stir to dissolve. Pour the mixture in with the raspberries and sugar, stir and cook for an additional minute. Cool completely to room temperature until the pastry is ready to be assembled.

STEP 3: PREPARE THE PASTRY PART 2

1. Remove the pastry sheets from the freezer and using a sharp knife, trim the edges square if there was any uneven overlap, then cut the pastry into 9 squares (I’ve also cut them into 16 squares for a mini versions.)

2. Spread the squares apart on the parchment lined baking sheet to allow a gap between each square.

3. Lightly brush the tops with the egg wash and sprinkle granulated sugar over the tops of each square. You can use as little or as much as you like here but the sweet spot is a iight sprinkle overtop)

4. Bake for 15-20 minutes at 400 degrees F until the tops are golden brown. (If you are using a convection oven 15-17 minutes will be your perfect cooking time) Cool on a wire rack.

STEP 4: PREPARE THE VANILLA CREAM FILLING

1. Add icing sugar, butter, whipping cream, and vanilla to the bowl of a stand mixer and beat all ingredients together until light and fluffy. This step can also be done with a hand held mixer.

STEP 5: ASSEMBLE THE FLAKIES

1. With a serrated knife, cut each of the baked pastries in half horizontally.

2. Spread a heaping tablespoon of vanilla cream on the bottom half of the pastry and a rounded tablespoon of the raspberry compote on top of the vanilla cream and use the back of the tablespoon to spread it out, bring the two halves together to form a sandwich and take a giant bite! Enjoy :)

3. Store in an airtight container.