These Homemade Flakies with Raspberry Compote and Vanilla Cream are an elegant take on a beloved Canadian classic. Crisp, golden puff pastry sandwiches layers of tangy raspberry compote and luscious vanilla cream for a dessert that’s light yet indulgent. Whether served at brunch, as part of a dessert tray, or alongside afternoon tea, these pastries offer a beautiful contrast of textures and flavors that’s sure to impress.
Why You’ll Love This Recipe
These flakies are easy to make yet look and taste bakery-worthy. The homemade raspberry compote delivers bright, fruity flavor, while the whipped vanilla cream adds a rich, smooth finish. Puff pastry brings a satisfying crunch and visual appeal. They can be made in advance, are easy to assemble, and are versatile enough for everyday indulgence or special celebrations.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Raspberry Compote
- Fresh or frozen raspberries
- Sugar
- Cornstarch
- Water (optional, to thin the compote if needed)
For the Vanilla Cream
- Whipping cream
- Butter
- Icing sugar
- Vanilla extract
For the Pastry
- Puff pastry sheets
- Egg (for egg wash)
- Milk
- Icing sugar (for dusting)
- Granulated sugar (for topping before baking)
directions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the puff pastry sheets on the baking sheet and cut into 12 equal rectangles.
- Prepare an egg wash by beating the egg with milk. Brush the tops of each pastry piece with the egg wash and sprinkle with granulated sugar.
- Bake for 15–20 minutes, or until the pastry is puffed and golden. Remove from the oven and allow to cool completely.
- While the pastry cools, prepare the raspberry compote. In a saucepan over medium heat, cook raspberries, sugar, and cornstarch, stirring often, until thickened (5–7 minutes). Add a splash of water if needed. Let cool.
- For the vanilla cream, whip the whipping cream until stiff peaks form. In a separate bowl, beat softened butter, icing sugar, and vanilla extract until smooth. Gently fold the whipped cream into the butter mixture until well combined.
- Slice each baked pastry rectangle horizontally with a serrated knife.
- Spread a layer of raspberry compote on the bottom half. Pipe or spoon vanilla cream on top of the compote.
- Place the top half of the pastry over the filling.
- Dust with icing sugar and serve immediately, or refrigerate until ready to serve.
Servings and timing
- Servings: 12 flakies
- Prep Time: 25 minutes
- Cooking Time: 20 minutes
- Total Time: 45 minutes
- Estimated Calories: 310 kcal per serving
Variations
- Berry blend: Use a mixture of raspberries, strawberries, or blueberries for a more complex compote.
- Chocolate twist: Add a drizzle of melted chocolate or chocolate ganache between the cream and compote.
- Citrus cream: Mix lemon or orange zest into the cream for a bright citrus note.
- Gluten-free option: Use gluten-free puff pastry available at specialty grocery stores.
- Mini version: Cut the puff pastry into smaller rectangles for bite-sized flakies ideal for tea parties or dessert platters.
storage/reheating
Assembled flakies are best enjoyed the same day but can be refrigerated for up to 24 hours. Store them in a single layer in an airtight container. For best texture, do not freeze assembled pastries. However, baked pastry shells can be frozen and filled just before serving. Reheat puff pastry shells briefly in a 300°F (150°C) oven if needed to crisp before filling.
FAQs
Can I make the components ahead of time?
Yes, the compote and cream can be prepared a day in advance and stored in the refrigerator. Assemble just before serving.
Can I use store-bought jam instead of compote?
Yes, but homemade compote offers a fresher taste and better texture.
Do I have to pipe the cream?
No, you can also use a spoon or spatula to layer the cream neatly.
What’s the best way to slice puff pastry without crushing it?
Use a serrated knife and slice gently once the pastry has fully cooled.
How do I prevent soggy pastry?
Cool the compote completely before assembling and serve immediately after filling to maintain crispness.
Can I make these dairy-free?
Yes, use dairy-free whipping cream and a vegan butter substitute for the filling.
What if I don’t have icing sugar?
You can make your own by blending granulated sugar until fine, though results may vary slightly.
Can I use custard instead of vanilla cream?
Yes, chilled pastry cream or custard is a delicious substitute for the vanilla cream.
Is puff pastry the same as phyllo dough?
No, puff pastry is thicker and layered with butter; phyllo is much thinner and not suitable for this recipe.
Can I serve them warm?
They are best served chilled or at room temperature, as warmth may soften the cream and cause the compote to run.
Conclusion
Homemade Flakies with Raspberry Compote and Vanilla Cream bring a touch of elegance to any dessert table. With crisp, golden pastry, bright fruit filling, and silky cream, these layered treats deliver on both flavor and presentation. Whether for brunch, a special celebration, or a refined afternoon snack, they’re a delightful way to indulge in homemade bakery-style goodness.
PrintHomemade Flakies with Raspberry Compote & Vanilla Cream
These flaky, golden puff pastry squares are layered with tangy raspberry compote and rich vanilla cream, creating a heavenly balance of buttery crunch and sweet, airy filling. Inspired by classic Canadian treats, they’re perfect for brunch, dessert trays, or elegant afternoon tea.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 flakies 1x
- Category: Dessert
- Method: Bake
- Cuisine: Canadian
- Diet: Vegetarian
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)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place puff pastry sheets on the sheet and cut into 12 even rectangles. Brush with egg wash (egg + milk) and sprinkle with granulated sugar.
- Bake for 15–20 minutes or until golden and puffed. Let cool completely.
- For the compote: In a saucepan over medium heat, cook raspberries, sugar, and cornstarch until thickened (5–7 minutes). Thin with water if needed. Let cool.
- For the cream: Whip cream until stiff peaks form. In another bowl, beat butter, icing sugar, and vanilla until smooth. Fold whipped cream into the butter mixture until fully combined.
- Slice baked pastry squares horizontally. Spread raspberry compote on the bottom half, then pipe or spread vanilla cream over the compote. Top with the other pastry half.
- Dust with icing sugar and serve immediately or refrigerate until ready to enjoy.
Notes
- Use store-bought raspberry jam if short on time.
- Ensure pastries are fully cooled before adding filling to prevent melting.
- Try other berries for seasonal variations.
- Best served fresh but can be refrigerated for a few hours before serving.
Nutrition
- Serving Size: 1 flakie
- Calories: 310
- Sugar: 18g
- Sodium: 95mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg