I can’t even begin to tell you how excited I am to share these homemade flakies with all of you! They are incredibly easy to make and they are absolutely the most beautiful dessert ever (not to mention utterly delicious)! They are inspired from two of my recipes; lilac sugar, and blackberry lilac compote, and also from one of my favourite treats as a kid. I always looked forward to my lunch when I knew there were passion flakies waiting for me.
The lilac sugar adds a bit of sophistication to the flakies with a hint of floral that pairs so lovely with the flaky layers upon layers of crisp buttery pastry. The filling bursts with clouds of cream, a mixture of earthy, sweet, but slightly tart blackberry compote. I highly recommend trying this compote. You’ll have to remember to pick lilacs when they are in season and make your own sugar so you have some on hand for recipes like this. No doubt it will become your favourite treat!
These homemade flakies may be a little intimidating to make but I promise you they are so, so easy to whip up and lots of fun too. There are 3 parts to them; the puff pastry, the compote, and the whipping cream, that’s it. The puff pastry is store-bought and all you have to do is cut it into equal size rectangles, brush with egg wash, sprinkle with sugar, and bake. Next, you add your compote and whipped cream, sandwich together, and voila!
- Puff pastry
- Blackberry lilac compote
- Lilac sugar
- Coarse sugar
- Icing sugar
- Whipping cream
- Egg – egg wash
- Pure vanilla extract
The delicate flavour of lilac adds a unique and sophisticated note to these flakies. Although you have to be well prepared in the spring to have made lilac sugar. If you don’t have lilac sugar or blackberry lilac compote ready for the season you can substitute the compote for your favourite jam or jellies like blackberry, strawberry, mixed berry, etc. Omit the lilac sugar altogether and just use coarse sugar. I recommend making a note for the following spring to make some lilac sugar so you can try these special treats.
Tips to Making Homemade Flakies
- Take a look at the size of your puff pastry sheets before defrosting. If they are small you may want to defrost both sheets of pastry. Puff pastry sheets come in all sizes and shapes so use this recipe as a guideline for your flaky size. I like to make them rectangular (approx. 2″x3″) but you can also make them the traditional square size.
- Make sure to whip the whipping cream to stiff peaks. If the whipping cream is too soft it won’t hold up in the flaky.
- If you decide to use a different filling rather than blackberry lilac compote make sure the filling isn’t too runny but more on the jammy side.
- Make sure to trim the bottom of the flaky so it sits flat and won’t topple over. Do this before you build the flaky with compote and cream.
More Puff Pastry Recipes
Puff pastry is an easy way to create desserts and snacks of all sorts. It’s a flaky pastry that can be turned into something sweet or savoury. If it’s your first time working with puff pastry have no fear, as it’s simple to use. Just make sure you defrost the pastry dough the night before. Here are some more simple recipes using puff pastry.
How To Make Homemade Flakies
Step One: Roll out puff pastry on a lightly floured surface (if needed use a rolling pin). Measure and cut 24 equal rectangles approx. 2″x 3″ using a sharp knife (you can make them any size you like, just don’t go any smaller than 2″x 3″). Using a pastry brush, brush the tops of the puff pastry with egg wash. On half of the rectangles sprinkle lilac sugar, a few dried lilac flowers from the sugar and coarse sugar on top.
Step Two: Transfer to a baking sheet and bake until puffed and lightly browned. Let cool to room temperature before building your flakies.
Step Three: Take an unsugared pastry rectangle and turn it upside down so the flat side is facing up, trim the other side so the rectangle sits completely flat, if it already sits flat you don’t need to worry. Add a good amount of blackberry compote to the rectangle. Then spoon or pipe whipping cream on top. Sandwich a sugared rectangle on top and dust the entire flaky with icing sugar.Print
Homemade Flakies: Blackberry Lilac Flakies
Surprisingly, it’s super easy to make homemade flakies and these blackberry lilac flakies are stunningly beautiful and out of this world delicious! The recipe makes 12 and they last up to 5 days in the fridge.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
- 1 sheet (425g) puff pastry
- egg wash (one egg mixed with a tablespoon of water)
- lilac sugar (to sprinkle on top)
- coarse sugar (to sprinkle on top)
- 1 recipe blackberry lilac compote
- 3/4 cup whipping cream
- 1/2 teaspoon pure vanilla extract
- icing sugar (to sprinkle on top)
- Make compote and let cool in the fridge while you bake your puff pastry.
- Preheat oven to 400˚F. Line a baking sheet with parchment paper and set it aside.
- Roll out defrosted puff pastry and cut into 24 equal size rectangles, approx. 2″x 3″. Note: You can make them any size you like, just don’t go any smaller than 2″x3″.
- Place rectangles one inch apart on the prepared lined baking sheet.
- Using a pastry brush, brush each rectangle with egg wash and sprinkle 12 rectangles with a little lilac sugar and coarse sugar (I also added 3 lilac flowers from the lilac sugar).
- Bake the pastry for approx. 12-16 minutes or until puffed and light golden brown.
- Let cool on a cooling rack.
- In a large bowl add whipping cream and vanilla extract. Whip cream until stiff peaks form. Set aside.
- Assemble flakies: take each unsugared pastry rectangle and turn it upside down so the flat side is facing up. You may need to trim the other side of the rectangle so it sits completely flat.
- Add approx. a tablespoon of blackberry lilac compote (to the flat side) and pipe or spoon a layer of whipping cream on top. Take a sugared pastry rectangle and place it on top and gently sandwich together. Repeat until all the pastry is used.
- Dust the tops of each flakie with icing sugar.
- Let flakies sit for 10 minutes or so before enjoying.
Substitution: You can substitute the blackberry lilac compote for blackberry compote, blackberry jam, or blueberry jam. Just make sure the jam or compote isn’t too runny or it will spill out of the flakie.
Use a serrated knife to trim the bottom side of the flakies if they are too large or do not sit flat.
Flakies last up to 5 days stored in the fridge in an airtight container. Although they will not look as pretty, they still taste just as delicious.
You can easily double this recipe as most puff pastry packages come with 2 sheets or you can save the other frozen sheet for another recipe.
- Serving Size: 1 Flakie
- Calories: 241
- Sugar: 5.1g
- Sodium: 99mg
- Fat: 16g
- Saturated Fat: 4.9g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 21.5g
- Fiber: 1g
- Protein: 3.1g
- Cholesterol: 15mg
Keywords: Flakies, Puff Pastry, Dessert, Blackberry, Lilac
No, home-made flakies are best enjoyed within 5 days. The whipping cream will not hold up in the freezer. Although, you can bake the base of the flakies, freeze them in an airtight container for up to 1 month and then build the flakies on another day.
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Such a beautiful and easy recipe! Thank you for sharing. Looking forward to many more!
I’m so happy to hear Lucinda, and thanks for sharing your photos on instagram. Your flakies looked beautiful 🙂
OMG!!!!!!!! This recipe is amazing, and so so good. Thank you! I didn’t have the lilac sugar so I made plain blackberry compote for the recipe and it was amazing. Every single flakie was gone within minutes, my family loved them. Thanks for the recipe.
Thisha that’s great news, glad your family loved them and you did too!! Mark your calendar for spring next year so you can make some lilac sugar 🙂 Happy Baking