Ingredients:

  • 1 package (400g / 14.1 oz) all-butter Puff Pastry, thawed but kept cold
  • 1 large Egg, beaten (for egg wash)
  • 1 tablespoon Water
  • 500 ml (2 cups) Whole Milk
  • 1 vanilla bean, split and scraped (or 1 tsp pure Vanilla Extract)
  • 4 large Egg Yolks
  • 100 g (½ cup) Granulated Sugar
  • 40 g (⅓ cup) Cornstarch (or Maizena)
  • 40 g (3 tbsp) Unsalted Butter, diced, at room temperature
  • 200 g (1 ½ cups) Icing Sugar (Confectioner's Sugar), sifted
  • 80 ml (⅓ cup) Passion Fruit Purée (strained fresh or frozen concentrate, thawed)
  • 1 tablespoon fresh Lime Juice (optional, for extra tang)

Instructions:

  1. Part 1: Preparing and Baking the Pastry. Preheat oven to 200°C (400°F). Roll the thawed puff pastry sheet slightly thinner (approx. 3mm thickness). Cut the sheet into 10–12 even rectangles (e.g., 5cm x 10cm or 2” x 4”).
  2. Place the pastry rectangles on a parchment-lined baking sheet. Prick the surfaces thoroughly with a fork (to prevent massive puffing). Brush lightly with the egg wash (egg mixed with water). Chill in the freezer for 10 minutes.
  3. Place a second sheet of parchment and a second baking sheet directly on top of the pastry to weight them down, ensuring they bake flat.
  4. Bake for 12 minutes weighted, then remove the top sheet/weight and bake for another 6–8 minutes until deeply golden brown and crispy. Cool completely on a wire rack.
  5. Part 2: Making the Crème Pâtissière (Custard). Heat the milk and vanilla bean (if using) in a saucepan until simmering. Remove from heat, cover, and let steep for 10 minutes. Remove the bean/add vanilla extract.
  6. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until pale and smooth.
  7. Slowly ladle about a quarter of the hot milk into the egg mixture while whisking constantly. This tempers the eggs, preventing scrambling.
  8. Pour the tempered egg mixture back into the remaining milk in the saucepan. Whisk vigorously over medium heat. Continue stirring until the mixture thickens significantly, bubbles, and holds its shape (about 1–2 minutes after it first boils).
  9. Remove from heat. Immediately whisk in the diced butter until melted and smooth. Press plastic wrap directly onto the surface of the custard and chill in the refrigerator for at least 1 hour, or until firm.
  10. Part 3: Assembly and Glazing. Once the baked pastry is cool, carefully use a long serrated knife to split each rectangle horizontally into two even layers (top and bottom).
  11. Gently whisk the chilled crème pâtissière to loosen it slightly. Spread a generous layer of custard onto the bottom half of each pastry rectangle. Place the top layer on.
  12. Prepare Glaze: Whisk together the sifted icing sugar, passion fruit purée, and lime juice until completely smooth and thick but pourable.
  13. Spoon the glaze over the top surface of each assembled flakie, allowing it to drizzle slightly down the sides.
  14. Place the finished flakies back into the refrigerator for a minimum of 30 minutes to allow the glaze to set firmly before serving.