Last night, in Vancouver, the 2010 Winter Olympic Games had their ceremonial opening with the lighting of a torch inside B.C. Stadium and another outside, by Vancouver’s waterfront.

I am an Olympics fanatic, regardless of where they’re held, but put them in my country, Canada, and it just adds a whole new meaning for me.

While I am so proud of my Italian heritage, I am Canadian.

To honour the 2010 Vancouver Games, I wanted to bake something, but had some difficulty finding the appropriate treat to express my excitement. Not too long ago the Daring Baker’s made Nanaimo Bars, in honour of the Olympics, but I wanted to try something else.


Then, last week, I was in the grocery store and I spotted a box of a favourite childhood treat: Passion Flakies. The best way to describe these is by saying that they’re puff pastry sandwiches with a marshmellowy and jam filling.

I avoid these because I could easily eat a box by myself, which is a bad thing.

But I remembered how much I loved them and the fact that they are a Canadian confection so I immediately went home and tried to recreate them.


My version of Passion Flakies consist of puff pastry rounds (I used store-bought puff pastry) sandwiched together with marshmellow creme and cherry jam. I topped them off with a sprinkling of red sugar just in case I haven’t fully conveyed my Canadian pride yet.

So yes. I am a very proud Canadian. Enjoy the Olympics.

Go Canada Go!


Jam and Cream Puff Pastry Sandwiches
My take on Passion Flakies.

Note: The puff pastry that I buy comes in two small squares per box. However you buy your puff pastry, you’re going to want to roll it out to about a 1/4-inch thickness. If you can’t find marshmellow creme, use whipped cream. You can also use any flavour of jam you like. You will need a biscuit or cookie cutter (2-inches wide) and some sheets of parchment paper

1 sheet of frozen puff pastry, thawed
1 cup marshmellow creme
1/2 cup cherry jam
1 egg for egg wash
coarse sugar for sprinkling

Preheat the oven to 400 degrees F.

Roll the puff pastry out to a 1/4 inch thickness. Using a biscuit cutter or cookie cutter, cut out as many circles as you can. Reroll your scraps and cut out more circles.

Place the circles on a parchment-lined baking sheet and prick each circle with a fork. Brush with egg wash and sprinkle on coarse sugar. Cover the circles with another sheet of parchment paper and bake in the centre of the oven for 15 minutes, or until golden and puffed.

Remove from the oven and let cool.

Once cool, sandwich circles together with a heaping spoonful of marshmellow creme and a spoonful of jam.