Monday, September 22, 2014

Raspberry Flakie

 Oh, how I coveted other kids' Flakies when I was a kid. My mom would never buy such swill, of course, which only increased the allure of pre-packaged pastries.  There may or may not be beef tallow in Flakies, so if you are craving a treat from your Canadian childhood this recipe is for you.  The tang of the raspberry gets mellowed by the creamy filling, both of which are complemented by layers of buttery pastry.  I made my own butter this time--I use just a pinch of salt and it is absolutely  perfect for baking.  

- 1 recipe easy puff pastry
- 1 recipe Twinkie filling
- 1/2 cup sugar
- 2 tbsp cornstarch
- 1 1/4 cups fresh or frozen raspberries 
- 1 tsp lemon juice
- 1 tbsp water

- soy milk for brushing
- sugar for sprinkling

1. Make the puff pastry and chill.  Make the Twinkie filling and chill in a pastry bag fitted with the tip of your choice.  
2. Make the raspberry filling.  Whisk together sugar and cornstarch in a small saucepan.  Add fruit, lemon juice, and water.  Mix well and bring to bubbling over medium-high heat.  Set aside to cool to room temperature.
3. Roll out puff pastry into a 8x16 rectangle. Cut pastry into 8 4x4 squares.  If you want thicker pastries, roll into a 6x12 rectangle and cut into 8 3x3 squares (see bottom pic). Place onto a baking sheet lined with parchment paper. 
4. Chill squares while you heat the oven to 400 degrees.  Brush tops with soy milk and dust with sugar.  Bake for 20 mins, then reduce heat to 350 and bake for another 15 mins, or until pastry is golden.  Transfer to a wire rack to cool.  
5. When pastries are cool, cut in half with a serrated knife.  Cover bottom piece with raspberry filling, then pipe Twinkie filling on top.  Place top back on and serve.