Hey there! Ever crave a breakfast treat that’s both flaky and fruity? Let me tell you, Homemade Flakies With Raspberry Compote are just the thing. These little pastries are surprisingly easy to make at home and are bursting with flavor. Get ready to learn how to make this delicious dish!
Why You Will Love This Recipe
You’re going to absolutely adore this Homemade Flakies With Raspberry Compote recipe because it’s like a little bit of bakery magic in your own kitchen. The flakies themselves are incredibly light and airy, with layers that just melt in your mouth. And the homemade raspberry compote? It’s a sweet and tart explosion of fresh raspberry flavor that perfectly complements the buttery pastry. This recipe is easier than you might think, and it’s perfect for a special brunch or just a weekend treat. Plus, making your own raspberry sauce for flakies is so much tastier than store-bought! It’s a wonderful way to enjoy a homemade breakfast pastry without a lot of fuss.
Ingredients
For the Flakies:
- 2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, very cold and cut into cubes
- 1/2 teaspoon salt
- 1/2 cup ice water
For the Raspberry Compote:
- 2 cups fresh raspberries (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
For Egg Wash:
- 1 egg
- 1 tablespoon milk
Step-by-Step Instructions
1. Make the Dough
In a large bowl, mix together the flour and salt. Add the cold butter cubes to the flour. Now, this is important: you need to cut the butter into the flour. You can use a tool called a pastry blender, or just use your fingers. Imagine you are trying to make the butter pieces smaller and smaller, mixing them into the flour until it looks like coarse crumbs with some pea-sized pieces of butter still visible. Don’t worry if it’s not perfect! Next, slowly add the ice water, one tablespoon at a time. Mix gently until the dough just starts to come together. Be careful not to mix it too much – you want it to be a little shaggy, not smooth.
2. Chill the Dough
Take the dough out of the bowl and put it on a lightly floured surface (this just means sprinkle a little flour on your counter or board). Gently pat it into a rectangle shape. Wrap the dough tightly in plastic wrap. Put it in the refrigerator and let it chill for at least 30 minutes. This chilling time is super important! It helps the dough relax and makes it easier to roll out later.
3. Roll and Fold (First Time)
Take the chilled dough out of the fridge and put it back on your lightly floured surface. Roll the dough into a rectangle that’s about 12 inches by 16 inches. Think of folding a letter: bring one short end of the rectangle to the center, and then fold the other short end over it. You’ve just created layers for your flakies! Wrap the dough up again and put it back in the refrigerator for another 30 minutes.
4. Roll and Fold (Second Time)
Repeat the rolling and folding process one more time. Take the chilled dough, roll it into a 12×16 inch rectangle, and fold it into thirds again. Wrap it up and chill in the fridge for 30 minutes. This second fold will make your flakies even more flaky!
5. Roll Out and Cut
After the final chilling, take the dough out and roll it out to about 1/8 inch thick. If you’re not sure how thick that is, it’s about as thick as a few sheets of paper stacked up. Use a sharp knife or a pizza cutter to cut the dough into squares or rectangles – whatever shape you like for your flakies. Squares around 3×3 inches work well.
6. Make the Raspberry Compote
While the dough is chilling, let’s make the yummy raspberry compote. In a medium saucepan, put in the raspberries, sugar, lemon juice, and water. Turn the heat to medium and bring it to a simmer (that means small bubbles are gently rising to the surface). Cook it, stirring every now and then, until the raspberries have broken down and the sauce has gotten a little thicker. This should take about 10-15 minutes. You can gently mash some of the raspberries with a spoon to help them break down faster if you want.
7. Preheat Oven and Prepare Baking Sheet
Turn on your oven and set it to 375°F (190°C). While the oven is heating up, line a baking sheet with parchment paper. Parchment paper is like special baking paper that stops things from sticking.
8. Assemble and Bake
Place the cut dough pieces on the baking sheet you prepared. In a small bowl, whisk together the egg and milk. This is your egg wash. Brush the tops of each flakie with the egg wash. This will help them get golden brown and shiny. Bake in the preheated oven for 15-20 minutes. Keep an eye on them because ovens can be a little different. You want them to be golden brown and puffed up.
9. Cool and Serve
Let the Homemade Flakies With Raspberry Compote cool on the baking sheet for a few minutes before serving. Spoon the warm raspberry compote over the flakies and enjoy this tasty treat!
Serving Suggestions
Homemade Flakies With Raspberry Compote are best enjoyed warm, right after they are baked. The warmth of the flaky pastry and the slightly cooled raspberry compote is just perfect.
For a special breakfast or brunch, you can serve these delicious flakies alongside some fresh fruit. Think about adding more fresh raspberries, or maybe some blueberries or sliced strawberries. If you want to make it even more of a treat, a dollop of whipped cream or a scoop of vanilla ice cream would be amazing!
These homemade breakfast pastries are perfect for weekend mornings, holidays, or any time you want something special and homemade. They also make a lovely addition to a tea party or a light dessert after dinner.
Storage and Reheating
If you have any leftover Homemade Flakies With Raspberry Compote (though they are so good, there might not be!), store them in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can store them in the refrigerator for up to 4 days. Make sure to store the raspberry compote separately in the refrigerator.
To reheat the flakies, the best way is to warm them in a preheated oven at 350°F (175°C) for about 5-7 minutes, or until they are warm all the way through. You can also reheat them in the microwave if you’re in a hurry, but they might not be as crispy. Reheat the raspberry compote gently on the stovetop or in the microwave until it’s warmed through.
Key Details
Prep Time:
30 minutes (plus chilling time)
Cook Time:
20 minutes
Total Time:
50 minutes (plus chilling time)
Servings:
About 12 flakies
Equipment:
- Large bowl
- Pastry blender or your fingers
- Measuring cups and spoons
- Plastic wrap
- Rolling pin
- Knife or pizza cutter
- Baking sheet
- Parchment paper
- Medium saucepan
Homemade Flakies With Raspberry Compote
Ingredients
- For the Flakies:
- 2 cups all-purpose flour
- 1 cup 2 sticks unsalted butter, very cold and cut into cubes
- 1/2 teaspoon salt
- 1/2 cup ice water
- For the Raspberry Compote:
- 2 cups fresh raspberries or frozen, thawed
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon water
- For Egg Wash:
- 1 egg
- 1 tablespoon milk
Instructions
- In a large bowl, mix together the flour and salt. Add the cold butter cubes to the flour. Cut the butter into the flour using a pastry blender or your fingers until it looks like coarse crumbs with some pea-sized pieces of butter still visible. Slowly add the ice water, one tablespoon at a time, mixing gently until the dough just starts to come together.
- Take the dough out of the bowl and put it on a lightly floured surface. Gently pat it into a rectangle shape. Wrap the dough tightly in plastic wrap. Put it in the refrigerator and let it chill for at least 30 minutes.
- Take the chilled dough out of the fridge and put it back on your lightly floured surface. Roll the dough into a rectangle that's about 12 inches by 16 inches. Bring one short end of the rectangle to the center, and then fold the other short end over it. Wrap the dough up again and put it back in the refrigerator for another 30 minutes.
- Repeat the rolling and folding process one more time. Take the chilled dough, roll it into a 12x16 inch rectangle, and fold it into thirds again. Wrap it up and chill in the fridge for 30 minutes.
- After the final chilling, take the dough out and roll it out to about 1/8 inch thick. Cut the dough into squares or rectangles.
- In a medium saucepan, put in the raspberries, sugar, lemon juice, and water. Turn the heat to medium and bring it to a simmer. Cook, stirring occasionally, until the raspberries have broken down and the sauce has thickened, about 10-15 minutes.
- Turn on your oven and set it to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the cut dough pieces on the baking sheet. In a small bowl, whisk together the egg and milk. Brush the tops of each flakie with the egg wash. Bake for 15-20 minutes until golden brown and puffed up.
- Let the Homemade Flakies With Raspberry Compote cool on the baking sheet for a few minutes before serving. Spoon the warm raspberry compote over the flakies and enjoy.
