Name: Raspberry Mille‑Feuille Cookies Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: French
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; 1/2 teaspoon vanilla extract (optional); Powdered sugar (for dusting); Fresh mint leaves (for garnish)

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Introduction

Raspberry Mille-Feuille Cookies are a delightful twist on a classic French pastry, combining crisp puff pastry layers with luscious whipped cream and fresh raspberries. These elegant treats are perfect for impressing guests or enjoying a special homemade dessert.

The image shows a dessert with three layers of thin, flaky, golden-brown pastry stacked on top of each other. Between each pastry layer, there is a thick layer of white whipped cream piped in round swirls. On top of the stacked pastries, there are five bright red raspberries dusted with white powdered sugar, along with two small fresh green mint leaves for decoration. The dessert sits on a white square plate placed on a white marbled textured surface, with a few more raspberries and mint leaves scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat the oven to 200 °C (400 °F). Roll out the thawed puff pastry and trim into rectangles or your desired shapes.
Step 2: Place the pastry pieces on a parchment-lined baking sheet and bake for 12–15 minutes, or until golden and puffed. Let them cool completely on a wire rack.
Step 3: In a chilled bowl, whip the heavy cream with granulated sugar and vanilla extract (if using) until stiff peaks form.
Step 4: Gently fold in fresh raspberries or raspberry puree to keep the mixture light and airy.
Step 5: Once the pastry is cooled, pipe or spoon the raspberry cream onto one piece, then top with another pastry layer. Press gently to adhere.
Step 6: Dust the assembled cookies with powdered sugar and garnish each with a fresh raspberry and a mint leaf.
Step 7: Serve immediately, or store pastry and cream separately and assemble just before serving.

Tips & Variations

Use different fruit purées or ganache to vary the flavor.
Cut the pastry into fun shapes for an eye-catching presentation.
Add a splash of liqueur or espresso to the cream mixture for an adult twist.
Ensure the cream is well chilled before whipping to achieve the best volume.

Storage

Store the baked puff pastry and whipped cream separately in the fridge for up to 2 days to maintain freshness. Reheat the pastry briefly in a 150 °C (300 °F) oven before assembling for crispiness. Assemble just before serving to keep the pastry crisp and the cream fresh.

How to Serve

A three-layer square dessert sits on a white plate with a fine dusting of powdered sugar around it. Each layer alternates between thin, golden-brown, flaky pastry and thick, white cream piped in round dollops. The top pastry layer is decorated with fresh, bright red raspberries arranged neatly and a sprig of fresh green mint leaves. Several loose raspberries and mint leaves are scattered around the plate on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, but thaw them fully and drain any excess liquid before folding into the cream to prevent it from becoming too runny.

How long can assembled Raspberry Mille-Feuille Cookies be stored?

It’s best to assemble these cookies just before serving. Once assembled, they can be kept in the fridge for a few hours, but the puff pastry may lose its crispness over time.