In Canada there is a classic treat that has delighted generations of kids as much as Ding Dongs did here in the U.S. Raspberry flakies are just what the name implies: flaky top and bottom layers filled with raspberry goo and a creamy frosting. They do make rather a mess when you eat them and to me that’s half the fun.

But, it’s not just any raspberry goo. This filling is made from scratch for a really vibrant raspberry flavor. I used a flour sifter to get the seeds out, but some folks leave them in. The choice is yours. If you’re really pressed for time you could use raspberry preserves instead, but the homemade raspberry coulis has a better texture if you ask me.

The cream filling is like making your own Twinkie or Ding Dong filling. It’s sweet, creamy, melt-in-your-mouth goodness and it’s very easy to make. You only need butter, powdered sugar, vanilla, and a little bit of milk.

To make things really simple we’re using premade puff pastry sheets, the ones that come in a box from the freezer section. Allow them to thaw then brush with egg. Place the second sheet on top of the first and then cut them into 9 squares. Doing it this way creates a clear middle section for you to cut along without destroying the delicate, crispy pastry.

Then all you have to do is add a bit of the raspberry filling and top it with some of the cream filling.

Then place the top pastry piece on and you’re ready to enjoy a Canadian classic that has delighted people for decades. The first flakies were made in Quebec in 1923 and so they’ve been around for a long time. But, the homemade version is so easy to make that there’s no need to travel to Canada to try the original- unless you just really want to!