Vanilla Caramel Pastries a.k.a. Caramel Flakies

This homemade version of the classic Canadian Vachon Caramel Flakies brings bakery-quality treats to your kitchen with minimal effort. Using store-bought puff pastry creates those incredible flaky layers that perfectly complement the rich caramel and sweet vanilla frosting – just like the nostalgic treat many Canadians grew up enjoying.

I first made these when trying to recreate a childhood favorite for my Canadian husband. The look on his face when he bit into one was pure nostalgic joy that made all the caramel-making worth it.

Ingredients

• 1 lb puff pastry: keeps in freezer until needed and creates those delicate flaky layers without any fuss
• 1 cup sugar: the base of our caramel provides that deep amber flavor
• 1/4 cup water: helps the sugar melt evenly preventing burning
• 1/4 cup butter: adds richness to the caramel and creates that silky texture
• 1/2 cup whipping cream: gives the caramel that luxurious mouthfeel
• 2 cups icing sugar: creates a smooth perfectly sweet frosting
• 1/2 cup butter for frosting: use room temperature for easier beating
• 4 tbsp milk: adjust for desired frosting consistency
• 1-2 tsp vanilla extract: use pure extract for the best flavor

Step-by-Step Instructions

Prepare the pastry:

Cut each sheet of cold puff pastry into 9 equal squares. Do not roll out the pastry as the full thickness creates the perfect layered base. Sprinkle the tops with a light dusting of sugar which will caramelize during baking adding another dimension of flavor. Bake at 375°F for 13-15 minutes watching carefully until each piece turns an even golden brown throughout.

Make the caramel filling:

Mix sugar and water in a medium to large saucepan at least 1½ quarts in size. The mixture will foam significantly later so extra space is crucial. Boil the mixture over medium heat without stirring until it reaches a light amber color. Instead of stirring gently swirl the pan occasionally to prevent crystallization along the sides. Have your butter and cream ready as timing is critical. The caramel can burn within seconds once it reaches the proper color.

Finish the caramel:

Once the sugar mixture turns amber quickly add the butter and stir until completely melted. Immediately remove from heat and pour in the whipping cream while stirring constantly to create a smooth uniform sauce. Return to the stove over medium low heat and simmer stirring frequently until the mixture reaches 230°F on a candy thermometer. Allow to cool completely to room temperature before using.

Prepare the vanilla frosting:

Combine the icing sugar butter milk and vanilla extract in a bowl. Beat with an electric mixer until the frosting becomes light and fluffy. Adjust the milk quantity if needed to achieve a spreadable but not runny consistency.

Assemble the pastries:

Using a sharp serrated knife carefully split each cooled pastry horizontally through the middle. Spread a rounded teaspoon of the caramel on the bottom half and a heaping teaspoon of vanilla frosting on the top half. Gently press the two halves together to create the finished pastry.

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The caramel is absolutely my favorite component of this recipe. The transformation from simple sugar to that complex amber liquid is like kitchen alchemy. I always make extra to drizzle over ice cream or morning coffee the rest of the week.

Storage Instructions

These pastries are best stored in the refrigerator in an airtight container where they will keep fresh for up to 4 days. The cool temperature helps set the caramel and frosting while maintaining the layers of the pastry. Let them sit at room temperature for about 15 minutes before serving for the best flavor experience. While they can be frozen they tend to lose some of their delicate texture upon thawing so refrigeration is preferred.

Ingredient Substitutions

If puff pastry is unavailable croissant dough can work as an alternative though the texture will be slightly different. For a less sweet version reduce the icing sugar in the frosting to 1½ cups. Lactose intolerant bakers can substitute the whipping cream with coconut cream which provides similar richness though adds a slight coconut flavor. For the frosting plant based butter alternatives work reasonably well though the flavor will vary slightly from the original.

Make Ahead Tips

The caramel can be made up to a week in advance and stored in the refrigerator. Warm it slightly before using to achieve a spreadable consistency. The pastry shells can be baked a day ahead and stored in an airtight container at room temperature. Complete assembly within 24 hours of serving for the best texture. Fully assembled pastries can be made up to 2 days before serving but the pastry may soften slightly from the moisture in the fillings.

Origin Story

These pastries are inspired by the iconic Canadian Vachon Caramel Flakies that have been a beloved treat across Canada since the mid 20th century. The original commercial pastries feature the distinctive combination of flaky pastry caramel filling and vanilla icing that generations of Canadians remember fondly from their lunchboxes. This homemade version captures the essence of the original while allowing for slight adjustments to sweetness and portion size according to personal preference.

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Frequently Asked Questions

→ What makes these pastries flakey?

The flakey texture comes from using frozen puff pastry, which consists of buttery layers that puff up beautifully during baking.

→ How do I ensure the caramel doesn't burn?

Monitor the sugar mixture closely as it boils, and prepare the butter and cream in advance for quick addition once the caramel turns light amber.

→ Can I make these pastries ahead of time?

Yes, you can prepare them ahead of time and store them in an airtight container in the refrigerator to keep them fresh.

→ What type of vanilla extract should I use?

For the best flavor, use pure vanilla extract. Avoid imitation flavoring as it can alter the taste of the frosting.

→ Can I use homemade pastry instead of frozen puff pastry?

Yes, you can use homemade puff pastry, but frozen puff pastry saves time while still delivering excellent results.

→ What is the best way to split the baked pastries?

Use a sharp serrated knife to carefully cut them horizontally without crushing the delicate layers.