Recipes

Air Fryer “Flakies” with Strawberry and Rhubarb Compote and Whipped Crème Fraiche

By
Shahir Massoud

Published: 

Strawberry Rhubarb Flakies

Ingredients

  • 2 Puff pastry sheets, thawed
  • 1 egg, beaten
  • 1/4 cup butter, melted
  • 1/4 cup turbinado sugar

Whipped Creme Fraiche:

  • 1/2 cup creme fraiche
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 2 tsp vanilla bean paste
  • 1/2 tsp salt

Simple Strawberry and Rhubarb compote:

  • 1 pint strawberries, diced
  • 4-5 stalks rhubarb, diced
  • 1 cup sugar
  • 2 tsp vanilla bean paste
  • 1/4 tsp black pepper
  • 1 lemon, for zesting and juicing
  • optional - 1/2 tsp xanthan gum to thicken

Directions

For the “Flakie”:

  1. Brush each puff pastry sheet with egg wash on one side. Then, place one sheet on top of the other, making sure each egg-washed side is touching the other.
  2. Place in the freezer for 20 minutes. Remove and cut out portion-sized squares (about 3″).
  3. Air Fry the squares at 350 degrees for 10-12 minutes or until puffed and golden. Remove, brush with butter and sprinkle on the turbinado sugar.
  4. Allow to cool slightly, then fill each square with some compote and whipped crème fraiche (a piping bag for each works great!). Dust on some powdered sugar and re-live your youth!

For the Whipped Creme Fraiche:

  1. Whip together on high using a hand mixer (or by hand) until stiff peaks form.
  2. Transfer to a piping bag, then pipe into your flakies!

For the Strawberry and Rhubarb compote:

  1. Combine the strawberries, rhubarb, sugar, vanilla, pepper, and lemon zest in a pot with a 1/2 cup of water.
  2. Bring up to a gentle boil, then reduce to a simmer. Cook and stir regularly for 30-40 minutes or until thickened.
  3. Finish with the juice from the lemon, and whisk in xanthan gum if you want a thicker consistency that will keep it’s form in the flakies! Enjoy!