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Vodkow / Small Pony “Passion Flakie”

NOTE:  These flakey, sweet, and a little sour take on the Passion Flakie are unapologetically messy to eat…but so easy to make!  The fruit filling can also be changed up with any berry and paired sour beer so there’s so much opportunity for creativity.  I went for a raspberry filling because the Jam Hands barrel aged sour from Small Pony Barrel Works is one of my favourites.  This recipe is also enough for 6-8 Flakes, while leaving a bit of the fruit filling left over.  All though all of the individual steps can be done ahead of time, it is recommended that they are enjoyed shortly after they are assembled.

[[ recipeID=recipe-8kh2gj54c, title=Vodkow / Small Pony “Passion Flakie” ]]

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Vodkow / Small Pony “Passion Flakie”

Servings: 6


  • Prep Time: 2 hours 0 mins
  • Cook Time: 20 mins
  • Total Time: 2 hours 20 mins




Fruit Filling (yield: 2 cups)

  • 3 cups Frozen Raspberries (about 400 grams)
  • 1 cup Small Pony Barrel Works Sour Raspberry Beer
  • 2 TBSP Cornstarch

Cream Filling (Yield: 1.5 cups)

  • 1 cup Heavy Whipping Cream
  • 2 ½ oz Vodkow Cream
  • 5 TBSP Icing Sugar


Fruit Filling

  1. In a small pot combine raspberries and sour beer. Over medium heat, cook down while stirring to slowly break down the berries. Reduce by about half.
  2. Add cornstarch and continue to cook down to a jam like consistency, keeping in mind that it will thicken as it cools.
  3. Allow to completely cool before use.

Cream Filling

  1. Put all ingredients in a bowl and whip to stiff peaks using an electric whisk or stand mixer with whisk attachment.
  2. Put into a piping bag and set aside, keep in fridge until ready to use.


  1. Thaw frozen puff pastry according to instructions on packet.
  2. Cut into squares approximately 3in x 3in.
  3. Put squares onto a baking sheet lined with parchment paper spaced apart evenly.
  4. To cook, refer back to the instructions on the packet, mine was 400F for 15-20 mins.
  5. Allow to completely cool before assembling.


  1. Take 2 squares of pastry and flip them so that the bottom is facing up. On each, pipe enough whipped cream filling to cover the pastry.
  2. On one of the 2 pastries, in the center of the whipped cream layer put about 1 TBSP of the fruit filling, then gently sandwich the 2 pieces together with the filling all on the inside.
  3. Repeat with the rest of your pastry squares. To finish, sift icing sugar over each “Flakie”.
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