Raspberry Mille-Feuille Cookies Recipe

Introduction

These Raspberry Mille-Feuille Cookies are delicate, crispy, and layered with light vanilla whipped cream and fresh raspberries. Perfect for a sophisticated treat, they combine the flaky texture of puff pastry with sweet and tangy flavors in every bite.

Ingredients

• 1 sheet of puff pastry (store-bought or homemade)
• 2 tablespoons granulated sugar (for sprinkling)
• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract
• 1 pint fresh raspberries
• Fresh mint leaves (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface until it’s about 1/8 inch thick. Cut the pastry into small, bite-sized rectangles (around 1 inch by 2 inches) using a sharp knife or pizza cutter.
2. Step 2: Place the pastry rectangles on a parchment-lined baking sheet and prick them all over with a fork to prevent excessive puffing. Sprinkle lightly with granulated sugar and bake for 10-12 minutes until golden and crisp. Allow to cool completely on a wire rack.
3. Step 3: In a large bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer or whisk until soft peaks form, being careful not to overwhip.
4. Step 4: To assemble, place one puff pastry piece on a clean surface. Pipe or spoon dollops of vanilla whipped cream on top, leaving space around the edges. Add a second pastry layer, then more whipped cream.
5. Step 5: Add a third pastry layer and finish with a final layer of whipped cream. Top each cookie with 2-3 fresh raspberries and garnish with a mint leaf if desired.
6. Step 6: Repeat until all cookies are assembled and enjoy immediately for the best texture.

Tips & Variations

• For extra crispiness, chill the puff pastry rectangles before baking.
• Swap raspberries for strawberries or blueberries to suit your taste or season.
• If you don’t have a piping bag, use a spoon to dollop the whipped cream gently.
• To prevent sogginess, assemble the cookies just before serving.

Storage

Store any leftover puff pastry rectangles and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Assemble the cookies just before serving to preserve the crispness of the pastry. Reheating is not recommended as the pastry may lose its texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the whipped cream ahead of time?

Yes, you can make the whipped cream a few hours in advance and store it in the refrigerator. Give it a gentle whisk before using if it has settled.

What can I use if I don’t have puff pastry?

Puff pastry delivers the signature flaky texture, but you could try phyllo dough sheets layered with butter as a substitute, though it will change the texture and flavor.

Raspberry Mille-Feuille Cookies Recipe

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4.5 from 131 reviews

These Raspberry Mille-Feuille Cookies are delicate layered pastries made from crispy puff pastry, light vanilla whipped cream, and fresh raspberries. Perfect as an elegant dessert or a sweet snack, they combine flaky texture with creamy sweetness and tart fruitiness.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Puff Pastry Layer

• 1 sheet of puff pastry (store-bought or homemade)
• 2 tablespoons granulated sugar (for sprinkling)

Whipped Cream Filling

• 1 cup heavy cream, chilled
• 2 tablespoons powdered sugar
• 1 teaspoon pure vanilla extract

Topping

• 1 pint fresh raspberries
• Fresh mint leaves (optional, for garnish)

Instructions

1. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface until it is about 1/8 inch thick. Use a sharp knife or pizza cutter to cut the pastry into small, bite-sized rectangles approximately 1 inch by 2 inches.
2. Bake the Pastry Rectangles: Place the cut pastry pieces on a parchment-lined baking sheet. Use a fork to prick each piece all over to prevent excessive puffing during baking. Lightly sprinkle granulated sugar on top of each rectangle for added sweetness and crispness. Bake in the preheated oven for 10-12 minutes or until the pastry is golden brown and crisp. Remove and cool completely on a wire rack.
3. Make the Vanilla Whipped Cream: In a large mixing bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, beat the mixture until soft peaks form. Take care not to overwhip to maintain a light and airy texture.
4. Assemble the Mille-Feuille Cookies: Once the puff pastry rectangles are cooled, start layering by placing one piece on a clean surface. Pipe or spoon small dollops of the vanilla whipped cream over the pastry, leaving space around the edges so the cream can peek through. Add a second pastry rectangle on top and repeat with whipped cream. Finish with a third pastry layer, a final layer of whipped cream, and top with 2 to 3 fresh raspberries.
5. Garnish and Serve: If desired, add a small fresh mint leaf on top of each assembled cookie for color and freshness. Repeat the layering and garnishing process with the remaining pastry pieces and cream. Serve immediately or refrigerate until ready to enjoy.

Notes

• Ensure the puff pastry is well chilled before rolling and baking to achieve better puff and crispiness.
• Do not overwhip the cream; stop at soft peaks for the best texture.
• Assembly is best done shortly before serving to keep the pastry from becoming soggy.
• You can substitute raspberries with other fresh berries like strawberries or blueberries if preferred.
• For extra crispiness, cool the baked pastry completely before layering with cream.

Keywords: Raspberry Mille-Feuille, puff pastry cookies, layered pastry dessert, whipped cream dessert, raspberry dessert