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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/raspberry-mille-feuille-cookies-recipe/