Ingredients:

  • 2 sheets Frozen Puff Pastry Sheets (450 g total), thawed
  • 1 Large Egg
  • 1 tsp Cold Water
  • 1 cup Whole Milk (240 mL)
  • 1/2 cup Granulated Sugar, divided
  • 1/4 cup Cornstarch
  • 4 Large Egg Yolks
  • 1 tsp Vanilla Extract (high-quality)
  • 2 Tbsp Unsalted Butter, cubed, chilled
  • 1/2 cup Passion Fruit Puree
  • 1 cup Heavy Whipping Cream (35%), very cold
  • 2 Tbsp Confectioners’ Sugar (for whipping cream)
  • 1 cup Confectioners’ Sugar (for glaze), sifted
  • 2 to 3 Tbsp Whole Milk or Heavy Cream (for glaze)
  • 1/4 tsp Vanilla Extract (for glaze)

Instructions:

  1. Heat Milk: Gently heat the milk in a saucepan until just simmering. Remove from heat.
  2. Temper Yolks: In a bowl, whisk together the cornstarch, half of the granulated sugar, and the egg yolks until smooth and pale.
  3. Combine: Slowly pour about half of the hot milk into the yolk mixture while whisking constantly and vigorously to temper the yolks without scrambling them.
  4. Cook Custard: Pour the tempered mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking vigorously, until the custard thickens significantly and boils (cook for 30 seconds after boiling to activate the cornstarch).
  5. Finish Pâtissière: Remove from heat. Whisk in the vanilla extract, cubed cold butter, and the remaining sugar. Finally, whisk in the passion fruit puree until fully combined and smooth.
  6. Chill: Pour the custard into a shallow dish. Press cling film directly onto the surface to prevent a skin from forming. Refrigerate for at least 60–90 minutes until fully chilled and firm.
  7. Prep Pastry: Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper.
  8. Cut: Unfold the cold puff pastry sheets. Cut each sheet into 12 equal rectangles (3 rows by 4 columns) to yield 24 pieces total.
  9. Dock and Wash: Use a fork to prick or 'dock' each piece of pastry several times. Brush lightly with the egg wash (1 egg whisked with 1 tsp cold water).
  10. Bake: Bake for 18–20 minutes, rotating halfway, until the pastry is deeply golden brown and beautifully puffed. Transfer immediately to a wire rack to cool completely.
  11. Whip Cream: In a cold bowl, whip the heavy cream and confectioners’ sugar until medium-stiff peaks form.
  12. Fold Filling: Gently whisk the fully chilled passion fruit custard until smooth. Carefully fold the whipped cream into the custard until just combined. The filling should be light and airy.
  13. Assemble: Match the pastry pieces into 12 pairs. Place a generous dollop of the passion fruit filling onto one pastry piece. Gently place the second pastry piece on top, pressing down slightly. Repeat for all 12 flakies.
  14. Glaze: Whisk together 1 cup confectioners’ sugar, 2-3 Tbsp milk/cream, and 1/4 tsp vanilla extract until smooth. Drizzle or spread a thin layer of glaze over the top of each assembled flakie.
  15. Final Chill: Refrigerate the finished Passion Flakies for at least 30 minutes to allow the filling to set completely before serving.