Have you ever had a Passion Flakie ? These were one of my favourite treats when I was a kid. However, I just learned recently that these were distinctly a Canadian treat, so if you live outside Canada, you probably missed out. It’s basically a pre-packaged puff pastry square, stuffed with strawberry filling and some whipped cream. What’s not to love?

I recently decided to make my own version of these treats from scratch, except instead of mystery strawberry filling, I made partridgeberry filling from Newfoundland berries. And I have to say… these are SO good. I may have eaten three. In one sitting.

I also love that this recipe can take as little or as much time as you have. I made the puff pastry and the fruit filling from scratch, but you could easily buy the puff pastry from the grocery, and use some jam you already have on hand. Either way, they’re going to be delicious.

INGREDIENTS
makes 15 individual pastries

for the puff pastry squares;
puff pastry *
egg wash (1 egg + 1 tablespoon heavy cream, lightly whisked)
sanding sugar

for the partridgeberry filling;
215 g partridgeberries (fresh or frozen)
100 g sugar
1 tablespoon cointreau
zest and juice of ½ a clementine

for the whipped cream filling;
300 g heavy cream
1 teaspoon vanilla extract
75 g icing sugar

*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.

DIRECTIONS

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.

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.

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.

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!

Seriously bet you can’t eat just one…