Raspberry Mille‑Feuille Cookies Recipe
Raspberry Mille-Feuille Cookies are delicate French-inspired layered pastries featuring flaky puff pastry filled with lightly sweetened whipped cream and fresh raspberries. These elegant cookies are topped with powdered sugar and fresh mint for a beautiful presentation and a refreshing finish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Scale
Puff Pastry
- 2 sheets puff pastry (thawed, rolled, and trimmed)
Filling
- 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)
Topping and Garnish
- Powdered sugar (for dusting)
- Fresh mint leaves (for garnish)
Instructions
- Preheat and Prepare Pastry: Preheat your oven to 200 °C (400 °F). Roll out the thawed puff pastry sheets and trim them into rectangles or desired shapes for individual cookies.
- Bake Pastry: Place the cut puff pastry pieces on a parchment-lined baking sheet and bake for 12–15 minutes until they are golden and puffed. Remove from oven and cool on a wire rack completely.
- Whip Cream: In a cold bowl, whip the chilled heavy cream together with granulated sugar and vanilla extract (if using) until stiff peaks form, making sure to not overbeat.
- Incorporate Raspberries: Gently fold in the fresh raspberries or raspberry puree into the whipped cream, taking care to maintain an airy texture without deflating the cream.
- Assemble Cookies: Once the pastry layers have cooled, pipe or spoon the raspberry cream onto one pastry piece and top with another. Press gently to adhere the layers together.
- Finish and Garnish: Lightly dust the assembled mille-feuille cookies with powdered sugar. Garnish each with a fresh raspberry and a mint leaf for a pop of color and freshness.
- Serve or Store: Serve immediately for the best texture, or store the pastry and cream components separately in the refrigerator for up to 2 days and assemble just before serving. Reheat pastry briefly at 150 °C (300 °F) to refresh crispness before assembly if desired.
Notes
- Store pastry and cream separately in the fridge for up to 2 days to keep components fresh.
- Reheat pastry briefly in a 150 °C (300 °F) oven before assembling for crispier texture.
- Experiment with different fruit purées or chocolate ganache for flavor variations.
- Cut puff pastry into various shapes like circles or triangles for visual variety.
- Add a splash of liqueur or espresso to the cream mixture for an adult twist.
Keywords: Raspberry Mille-Feuille, Puff Pastry Cookies, French Dessert, Layered Pastry, Whipped Cream Dessert
Find it online: https://hannahdelgado.com/raspberry-millefeuille-cookies-recipe/
