Description
A refined twist on French pastry, Raspberry Mille‑Feuille Cookies feature crisp puff pastry layers with a luscious raspberry cream filling, dusted with powdered sugar for a sophisticated yet playful dessert.
Ingredients
2 sheets puff pastry (thawed, rolled, and trimmed)
1 cup fresh raspberries or 1/2 cup raspberry puree
1 cup heavy cream (chilled)
2 tablespoons granulated sugar
Powdered sugar (for dusting)
1/2 teaspoon vanilla extract (optional)
Fresh mint leaves (for garnish)
Instructions
- Preheat oven to 200 °C (400 °F). Roll out thawed puff pastry and trim into rectangles or desired shapes.
- Place pastry on a parchment-lined baking sheet and bake for 12–15 minutes or until golden and puffed. Cool on a wire rack.
- In a bowl, whip chilled heavy cream with granulated sugar (and vanilla extract, if using) until stiff peaks form.
- Fold in fresh raspberries or raspberry puree gently to keep the mixture airy.
- Once pastry is fully cooled, pipe or spoon raspberry cream onto one piece and top with another pastry layer. Press gently to adhere.
- Dust assembled cookies with powdered sugar and garnish with a fresh raspberry and mint leaf.
- Serve immediately or store components separately and assemble just before serving.
Notes
- Store pastry and cream separately in the fridge for up to 2 days.
- Reheat pastry briefly in a 150 °C (300 °F) oven before assembling.
- Try different fruit purées or ganache for flavor variations.
- Cut pastry into various shapes for visual variety.
- Add liqueur or espresso for an adult twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 7g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg