Ice Cream Sandwich Flakies

Ice Cream Sandwich Flakies. With only 4 basic ingredients, including frozen puff pastry, these little make ahead desserts are ideal for parties or to have on hand anytime guests drop by.

Originally posted Feb 3 , 2009.

When I posted a preview picture of this dessert on the Rock Recipes Facebook Page I got one of the biggest responses ever in terms of the number of people who commented on the photo and even more who messaged me for the recipe immediately!!

This was an idea I had based upon the famous Vachon brand "Flakie" snack cakes that are sold here in Canada. Everybody who tried them loved them, especially the kids.

It's a very simple thing to put together and they keep very well for at least a few weeks in a sealed container in the freezer.

They are a great thing to have on hand for a quick dessert. I can see a whole lot of possible flavour combinations here.

I can't wait to try making them with some of my homemade ice cream too.

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Yield: 8 pastries

Raspberry Vanilla Puff Pastry Ice Cream Sandwiches

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Raspberry Vanilla Puff Pastry Ice Cream Sandwiches - with basically only 4 ingredients and using frozen puff pastry, these make ahead little desserts are ideal for parties.

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Ingredients

• 1 package frozen puff pastry (1 lb package)
• 1 egg + 1 tablespoon water whisked together to make an egg wash
• Raspberry Compote, or good quality high fruit content raspberry jam (See Note)
• Vanilla Ice Cream

For the Raspberry Compote (See Note)

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• 2 cups fresh or frozen raspberries
• ½ cup sugar
• ¼ cup water
• 2 teaspoon corn starch dissolved in ¼ cup water

Instructions

1. Lay the first sheet of pastry flat and brush with the egg wash.
2. Place the second sheet of pastry directly on top of the first and cut the pastry into 16 equal squares or rectangles depending on the particular size of the pastry sheets.
3. Place the squares onto a parchment lined baking sheet.
4. Brush the tops of the pastries with egg wash. You will only ise a little of the egg wash.
5. Sprinkle the tops with a thin layer of plain table sugar or coarse sugar (optional)
6. Chill the pastries for a half hour in the fridge before baking.
7. Bake in a 375 F degree oven for about 20 minutes until medium golden brown.
8. Cool the pastries on a wire rack.
9. When cool, split each pastry horizontally with a sharp serrated knife and fill with a layer each of raspberry compote and vanilla ice cream.
10. Block ice cream works best because it can easily be sliced and cut to the exact size of the pastries. (See Note)

To prepare the Raspberry Compote (See Note)

1. Slowly simmer raspberries, sugar and water for about 5 minutes.
2. Stir in the cornstarch mixture stirring constantly and cook for an additional minute.
3. Cool completely.

Notes

If using block ice cream as I did here with Chapman's French Vanilla, measure the small side of the box and make your pastries half of that size.

That way, you can cut a slice about ¾ of an inch thick, cut that in half and it will be the perfect size of the pastries.

Note, there will likely be too much jam for just 8 pastries,; there's likely enough for twice that. If I serve this as a plated dessert, I sometimes add the additional jam/compote over the top or smeared in the plate with a dollop of whipped cream on the side.

Nutrition Information

Yield

8

Serving Size

1 flakie
Amount Per Serving Calories 437Total Fat 24gSaturated Fat 4gUnsaturated Fat 19gCholesterol 7mgSodium 157mgCarbohydrates 52gFiber 5gSugar 22gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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