We love making these simple and scrumptious treats! For this recipe, we use a store-bought block of puff pastry that we roll out ourselves, but you can substitute it for a pre-rolled sheet of puff pastry and get the same light and flaky results- just watch your baking time! The thinner sheets will bake much faster!
What you need:
Grown-up- for the oven bits
1 block of puff pastry, thawed
2 cups of whipped cream, whipped
1/2 cup of your favourite jam (we love raspberry)
1 egg, beaten
1/4 cup of coarse sugar
Sprinkle of flour for dusting your surface.
Preheat your oven to 350 degrees
Line a baking sheet with parchment paper
Dust your surface with flour and roll out your puff pastry until it’s 1/4 of an inch thick and looks like a rectangle.
Using a butter knife, cut the dough into nine squares- it’s okay if they vary in sizes!!
Transfer your cut pieces to your baking sheet.
Bush pastry with egg wash and sprinkle with coarse sugar.
Bake for 15-17 until puffed and golden brown.
Let cool completely.
Split the flakie in half by gently pulling it apart from the centre- like you would open a roll/bun.
Spread the bottom with a dollop of whipped cream and the top with a tablespoon of jam.
Smush it back together and enjoy!