Half-Baked by Liz  recipes, crafting, & other fun things

Partridgeberry Passion Flakies

December 1, 2016 / by Liz

Partridgeberry Passion Flakies

Yield: 15 individual pastries

Partridgeberry Passion Flakies

Ingredients

    for the puff pastry squares;
  • puff pastry*
  • egg wash (1 egg + 1 tablespoon heavy cream, lightly whisked)
  • sanding sugar
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    for the partridgeberry filling;
  • 215 g partridgeberries (fresh or frozen)
  • 100 g sugar
  • 1 tablespoon cointreau
  • zest and juice of ½ a clementine
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    for the whipped cream filling;
  • 300 g heavy cream
  • 1 teaspoon vanilla extract
  • 75 g icing sugar
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    *If you make the homemade puff pastry, you’ll end up with 15 individual pastries. If you use store-bought pastry, you’ll end up with 9.

Instructions

Prepare the puff pastry squares;
  • Preheat the oven to 200°C (400°F). Roll the puff pastry out into a large rectangle (~24″ x 16″ | 60 cm x 40 cm) that’s about ⅛” (3 mm) thick, and trim the uneven edges with a knife. Cut the pastry into 15 smaller squares, and transfer them to two parchment lined baking sheets.
  • Brush the tops of the pastry with the egg wash and sprinkle generously with the sanding sugar. Bake for 12 to 14 minutes, until deep golden. Place the sheets onto wire racks until the pastries have cooled completely.
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    Prepare the partridgeberry filling;
  • Combine the partridgeberries, sugar, cointreau, zest, and clementine juice in a medium pot. Bring the mixture to a boil, then reduce the heat to medium and cook until thickened. Allow the filling to cool to room temperature before using.
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    Prepare the whipped cream filling.
  • Add the heavy cream to a chilled metal bowl, and beat until soft peaks form. Add the vanilla extract and icing sugar, and continue beating until stiff peaks form. Cover and refrigerate until ready to use.
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    Assemble;
  • Use a knife to carefully split each puff pastry square into two pieces. Spread a heaping teaspoon of partridgeberry filling onto the bottom piece of the pastry, and then pipe (or dollop with a spoon) a generous amount of whipped filling on top. Gently press the top into place, and serve immediately.
  • *See original blog post here.

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