Vanilla Caramel Pastries a.k.a. Caramel Flakies. A copycat version of the classic Canadian snack cake from Vachon. Easy to make using frozen puff pastry.
Attention folks with a chronic sweet tooth! Inspired by a popular Canadian snack cake (which will be obvious our resident readers), I made these for a planned family picnic which ended up being a family dinner at my Mom’s house.
Indoors or out, these were a great success, particularly with the kids. I originally planned to make these only with the thick caramel filling but number one son insisted that a thin layer of vanilla frosting was also necessary. When he’s right, he’s right.
I’m a big fan of good quality, all butter frozen puff pastry and use it all the time. It is just so convenient to buy it in pre rolled sheets from the supermarket freezer.
The real French pastry technique for making proper puff pastry is time consuming and requires lots of rolling and chilling the dough. I most often think that it isn’t worth the effort when as equally good product s readily available.
You’ll find quite a number of recipes here that use it, including this very popular recipe basked upon my childhood love of Vachon Flakies. You can ind my own recipe version of Homemade Flakies here.
Like this Vanilla Caramel Pastries recipe?
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- Two 12 inch square sheets puff pastry
- Granulated sugar
- 1 cup sugar
- 1/4 cup butter cut in small cubes
- 4 tbsp water
- 1/2 cup whipping cream
- 2 cups icing sugar
- 1/2 cup softened butter
- 3 - 4 tbsp milk adjust to achieve the proper consistency
- 2 tsp vanilla extract
Cut pastry in 9 squares per sheet, do not roll it out, you want the full thickness of the pastry. Sprinkle the tops with sugar and bake for about 13-15 minutes at 375 degrees F until evenly golden brown. Cool on a wire rack.
Begin by mixing the sugar and water in a medium saucepan. NOTE: I use a larger saucepan than seemingly required because the sugar foams up when you add the butter and cream so make sure you have a large enough pot; 1 1/2 quarts should do.
Boil the sugar and water over medium heat until the mixture begins to turn a light amber color. It is very easy to burn this mixture which can happen very quickly once the proper color is achieved, so have your butter and cream at the ready, as timing is crucial for this recipe. Do not stir the mixture as it boils but swirl the mixture as needed to pick up any crystallization that might form at the sides.
When the color is right, quickly add the butter and stir quickly until the butter is melted. Remove from the heat immediately and pour in the whipping cream, stirring constantly until the sauce is uniformly smooth.Return to the stove at medium low heat and simmer slowly, stirring often until the mixture reaches 230 degrees F on a candy thermometer (just below soft ball stage). Remove from heat and cool completely to room temperature.
Beat all ingredients together with an electric mixer until light and fluffy.
Split the cooled pastries horizontally with a sharp serrated knife. Spread a rounded teaspoon of the caramel on the bottom pastry and a heaping teaspoon of vanilla frosting on the top half of the pastry before bringing the two halves together. Store in an airtight plastic container in the refrigerator.
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