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Homemade Raspberry Flakies with Compote and Vanilla Cream Recipe

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Homemade Raspberry Flakies with Compote and Vanilla Cream image


This recipe for Homemade Raspberry Flakies with Compote and Vanilla Cream, by , is from RO COVID COOKBOOK , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Annette Ertel


2 12" square sheets of puff pastry
granulated sugar
1 egg + 1 tbsp water (to make an egg wash)

Raspberry Compote
2 cups fresh or frozen raspberries
1/2 cup sugar
2 tsp corn starch dissolved in 1/4 cup of water

Vanilla Frosting
1 1/2 cups of icing sugar
1/3 cup softened butter
2-3 tbsp milk (adjust to achieve the proper consistency)
1 tsp vanilla extract

or if you prefer

Vanilla Whipped Cream
1 cup whipping cream
2 rounded tbsp icing sugar
1/2 tsp vanilla extract

To prepare the pastry:

1. Whisk the egg and water together to make an egg wash

2. Lay out one of the sheets of puff pastry on a parchment paper-lined baking sheet and lightly brush it with the egg wash.

3. Lay the second sheet of puff pastry on top and chill in the freezer for 10-15 minutes. This will make the pastry easier to cut evenly.

4. Using a sharp knife, trim the edges square, then cut the pastry into 9 squares (or 16 squares for a mini version)

5. Spread the squares out a couple of inches apart on a parchment paper-lined baking sheet.

6. Lightly brush the tops with the egg wash and then sprinkle granulated sugar over the tops (optional).

7. Bake for about 15-20 minute at 400F until evenly golden brown. Cool on a wire rack.

To prepare the Raspberry Filling:

1. Slowly simmer raspberries and sugar together for about 10 minutes.

2. Stir in the corn starch mixture stirring constantly and cook for an additional minute. Cool completely to room temperature and then refrigerate.

To prepare the Vanilla Frosting

1. Beat all the ingredients together with an electric mixer until light and fluffy.

To prepare the Vanilla Whipped Cream

1. Whip together the whipping cream, vanilla and icing sugar to firm peaks.


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

2. Spread a rounded tablespoon of the raspberry compote on the bottom pastry portion and a heaping tablespoon of the vanilla frosting/cream on the top half of the pastry before bringing the two halves together.

Number Of Servings:
Number Of Servings:
9 squares or 16 mini squares




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