Lately, I’ve been reminiscing about Passion Flakies… and lasagna. Don’t ask. So naturally, I tried to recreate a Passion Flakie but in the form of a lasagna. Here’s how my shenanigans went down…

Thaw two sheets of puff pastry and roll it out. With a pastry cutter, cut strips out of the pastry (approx. 3″x12″) – you will need a total of six strips so you may have extra… nothing wrong with that!

Lay on a parchment-lined cookie sheet (you’ll likely need to do two batches). Poke holes with a fork down the center of each strip. Brush with water and sprinkle some granulated sugar on each. Bake at 400°F for 5-7 minutes. The amount of sugar you sprinkled might brown it quicker. Not a horrible thing, just keep an eye on the pastry. Let it cool.

Meanwhile, prepare the pastry cream. Whip 2 cups of heavy cream with ½ cup of icing sugar until soft peaks form. Dissolve 1 tsp. of gelatin in 1 tbsp. of water over a low heat. Add gelatin mixture to the cream mixture and whip until stiff peaks form. Feel free to add 1 tsp. vanilla to the mixture (nothing sucks about that!)

[Note: Pictured, I didn’t whip the mixture to stiff peaks.. I was impatient.]

ASSEMBLE!

Line the bottom of a baking dish with three pastry strips. Slather (yes, slather) with raspberry jam (or any jam of your liking). Generously spoon and spread a layer of the pastry cream over the jam. Finally, place three more pastry strips over the cream layer and dust like a mad wo/man with icing sugar.

Tah-dah! Instant love! And you’ll likely have some leftover everything there so why not make a Pastry Hoagie?