Copycat Strawberry Shortcake Flakies

Course: Dessert

Cuisine: Newfoundland, North American

Prep Time: 30

Cook Time: 12

Total Time: 42

Servings: servings

Calories: 451kcal

Author: Lord Byron's Kitchen

A deliciously creamy and sweet frosting is layered between a flaky and crispy puff pastry with strawberry shortcake crumbs and homemade strawberry jam. Copycat Strawberry Shortcake Flakies just might be better than the original store-bought version! Give them a try!

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Ingredients

225 grams puff pastry (one store-bought frozen sheet of pastry)
1 large egg
1 tablespoon sanding sugar, optional
8 ounces cream cheese, softened
1 cup whipping cream
1 tablespoon vanilla bean paste (or two teaspoons vanilla extract)
1/4 cup sour cream
1/2 cup confectioner's sugar
9 tablespoons strawberry jam
1 cup Strawberry Shortcake Crumbs

Instructions

Start by preheating your oven according to the instructions on your puff pastry packaging. Place a sheet of parchment paper onto a baking sheet and set it aside. Gently unroll the puff pastry. Do this slowly to avoid cracking or tearing the dough.
Using a sharp knife, cut the pastry into nine squares. Transfer the squares to the prepared baking sheet, leaving about two inches of space between each one.
Whisk the egg and using a pastry brush, lightly brush the top of each square. Once done, sprinkle over the sanding sugar if you’re using it.
Bake the puff pastry according to the instructions on the package. Once done, remove from the oven and carefully lift them off the baking sheet and transfer them to a wire cooling rack. Allow them to cool completely.
While the pastries cool, add the softened cream cheese to a mixing bowl and beat until very smooth.
Next, add the whipping cream and the vanilla bean paste. If you are using extract instead of paste, add it here now. Beat the whipping cream and vanilla into the cream cheese until well incorporated.
Now, add the sour cream and beat the mixture once again.
Add the confectioner's sugar. Start with half a cup. Beat it into the cream cheese mixture and taste to see if you are satisfied with the sweetness. If you want it more sweet, add another half cup and beat again. Cover cream and refrigerate until pastries are cool.
Once the pastries are cooled, halve the flakies using a sharp knife. Gently stand the flakie on its end and carefully slice down the middle, cutting the top half of the flakie from the bottom. Do this with each of the nine squares.
You can now spread the cream filling onto the bottom layer of the pastry. Because the pastry is delicate, and because I wanted peaked cream filling, I transferred the filling to a piping bag and piped big rosettes onto the bottom layer. If you don’t have a piping bag and tip, you can transfer the cream to a Ziploc bag and cut off the tip. Use the bag to squeeze the cream out in small dollops.
Next, spoon a tablespoon of strawberry jam onto the center of the bottom layer.
Top each pastry with a generous tablespoon of the Strawberry Shortcake Crumbs. Gently place the top layer of the puff pastry on and you’re all done!

Notes

Nutritional information accounts for only 1/2 cup of confectioner's sugar. If you add more, the nutrition numbers will not be accurate.

Nutrition