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Raspberry Mille-Feuille Cookies Recipe

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4.2 from 34 reviews

These Raspberry Mille-Feuille Cookies are delicate, layered treats featuring crisp puff pastry, smooth vanilla whipped cream, and fresh juicy raspberries. Inspired by the classic French mille-feuille, these elegant bite-sized desserts are perfect for special occasions or an indulgent afternoon snack.

Ingredients

For the Puff Pastry Layers:

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

For the Vanilla Whipped Cream:

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

For the Garnish:

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

Instructions

  1. Prepare Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface. Sprinkle the granulated sugar evenly over the top of the pastry. Cut the pastry into small rectangular or square shapes, approximately 2×3 inches, depending on your desired cookie size.
  2. Bake Pastry Layers: Place the cut puff pastry pieces on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until puffed up and golden brown. Remove from the oven and allow to cool completely on a wire rack to ensure they remain crisp.
  3. Make Vanilla Whipped Cream: In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Whip the mixture using an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip to avoid turning the cream to butter.
  4. Assemble Mille-Feuille Cookies: Once the puff pastry layers have cooled, take one puff pastry piece and pipe or spread a layer of vanilla whipped cream on top. Add a few fresh raspberries evenly over the cream layer. Place another puff pastry piece on top to create a sandwich. Repeat to make as many cookies as desired.
  5. Garnish and Serve: Optionally garnish each Mille-Feuille cookie with a fresh raspberry and a small mint leaf on top for color and flavor. Serve immediately to maintain the puff pastry’s crisp texture or refrigerate for up to 2 hours before serving.

Notes

  • For a crispier pastry, ensure the puff pastry is thoroughly cooled before assembling.
  • You can substitute raspberries with other fresh berries like strawberries or blueberries as desired.
  • If you don’t have powdered sugar, you can pulse granulated sugar in a blender to make your own.
  • These cookies are best eaten the same day to keep the pastry crisp.
  • To speed up cooling, place baked puff pastry on a wire rack instead of a flat surface.

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