I don’t really know what a flake is, but I do know that it’s delicious. From what I can tell, it involves a pie-crust like pastry with some sort of filling. This tasted sort of like a pie in bar form, but less messy and more nutty. In any case, I promise it won’t disappoint. For my version, I used almonds, apples, and some leftover strawberry rhubarb compote, but you could use any combination of fresh fruit/jam/nuts for endless possibilities. I am currently on a rhubarb kick, and this is a great way to take advantage of it.
Rhubarb Apple Almond Flake
(Adapted from Lori Bohn’s original recipe for Rhubarb Almond Flake from Simply in Season)
- 4 smallish tart baking apples (I used Pink Ladys), thinly sliced
- 1 1/2 cups strawberry rhubarb compote* or other fruit puree or jam
- 3 cups all purpose flour
- 1 1/2 cups butter (3 sticks)
- 1 tbsp baking powder
- 1 tsp salt
- 2 eggs
- scant 1 cup milk + 1/4 cup (I substituted Silk soy milk)
- 1 1/2 cups crushed or slivered almonds
- 1/2 cup butter
- 3/4 cup sugar
- 1 tsp vanilla extract
- 2 tsps almond extract
1. Take 1 cup (2 sticks) of cold butter and cut into small pieces. Pulse butter, flour, baking powder, and salt in food processor using on and off turns until a coarse meal forms. Alternatively, cut butter into flour mixture using a pastry cutter or fork.
2. Crack eggs into a measuring cup and beat until yolks and whites are combined. Pour in enough milk to create 1 cup of liquid. In a large mixing bowl, combine milk and eggs with flour and butter mixture until a ball of dough forms. Divide the dough in half and form into 2 disks. Wrap in plastic and chill for at least 20 minutes.
3. While the dough chills, make the glaze. Combine nuts, remaining 1/2 cup of butter, 1/4 cup milk, sugar, and extracts in a small saucepan. Bring to a boil over medium heat. Boil 2-3 minutes, then remove from heat.
4. Grease a baking sheet or jelly roll pan. Roll 1 disk of dough to 1/2″-1/4″ thickness. Lay in pan. Spread layer of compote onto the dough, then a layer of apples. Alternate layers until all the fruit and compote have been used.
5. Roll out 2nd disk of dough, making sure it is roughly the same size as the bottom layer. Place the 2nd sheet of dough over the fruit and fold over the edges to seal. Try to create a bit of a lip along the edge, otherwise the glaze will run off the pastry. With a fork or knife, poke a few holes in the dough to allow steam to vent.
6. Spread nut glaze over the top. Bake in a 400 F degree oven for 20 minutes. Reduce temperature to 300 F and continue baking another 35-40 minutes or until golden.
* Strawberry rhubarb compote can be easily made by cooking chopped fruit with sugar and a little water over medium heat. The fruit will break down after 15-20 minutes, at which point you can mash it up. I like to make mine with half a vanilla bean thrown in for flavor. It’s is awesome on plain yogurt or bread.