Vanilla Caramel Pastries a.k.a. Caramel Flakies (Print Version)
# Ingredients:
→ Pastry
01 -
1 lb puff pastry
→ Caramel
02 -
1 cup sugar
03 -
1/4 cup water
04 -
1/4 cup butter
05 -
1/2 cup whipping cream
→ Vanilla Frosting
06 -
2 cups icing sugar
07 -
1/2 cup butter
08 -
4 tbsp milk (approximately)
09 -
1-2 tsp vanilla extract
# Instructions:
01 -
Cut the pastry into 9 squares per sheet, maintaining the full thickness. Sprinkle the tops with sugar and bake at 375°F (190°C) for 13-15 minutes until golden brown. Cool completely on a wire rack.
02 -
In a medium saucepan, mix sugar and water. Heat over medium heat until a light amber color develops. Quickly add butter and stir until melted, then remove from heat. Pour in whipping cream while stirring until smooth. Return to medium-low heat and simmer, stirring frequently, until mixture reaches 230°F (110°C) on a candy thermometer. Cool completely to room temperature.
03 -
Using an electric mixer, beat icing sugar, butter, milk, and vanilla extract together until light and fluffy.
04 -
Split the cooled pastries horizontally with a serrated knife. Spread a rounded teaspoon of caramel on the bottom half and a heaping teaspoon of vanilla frosting on the top half. Bring the halves together and store in an airtight container in the refrigerator.
# Notes:
01 -
Ensure caramel color is accurate before adding butter to prevent burning.
02 -
Swirl caramel mixture to avoid crystallization.
03 -
Refrigerate pastries to maintain freshness.