Raspberry Mille-Feuille Cookies
Raspberry Mille-Feuille Cookies are a French-inspired dessert made with flaky puff pastry, vanilla whipped cream, and fresh raspberries. Elegant and simple to prepare, they are perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8-10 Mille-Feuille Cookies
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
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
Fresh raspberries
Fresh mint leaves (optional, for garnish)
Instructions
- Prepare the puff pastry layers: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface. Cut the sheet into small rectangles or squares (about 2 x 3 inches). Place the cut pieces on a baking sheet lined with parchment paper and sprinkle each piece lightly with granulated sugar.
- Bake the puff pastry: Bake the puff pastry pieces for 12-15 minutes, or until they are golden brown and crisp. Let them cool completely on a wire rack.
- Make the vanilla whipped cream: In a chilled mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until stiff peaks form. Be careful not to overwhip, as this could turn the cream into butter.
- Assemble the cookies: Once the puff pastry layers have cooled, place a layer of whipped cream on top of one pastry piece. Top with fresh raspberries, then add another puff pastry layer on top to create a sandwich. Repeat for each cookie.
- Garnish: Garnish the Mille-Feuille Cookies with additional raspberries and fresh mint leaves, if desired.
Notes
Storage: These cookies are best enjoyed immediately, but can be stored in an airtight container in the refrigerator for up to 2 days. The puff pastry may soften slightly when refrigerated.
Reheating: To refresh the puff pastry, reheat the layers in a 350°F (175°C) oven for 5-7 minutes until crispy again.
Frozen raspberries can be used, but ensure they are thawed and drained to avoid excess liquid.
For extra flavor, brush the puff pastry layers with melted butter before sprinkling with sugar.
If you prefer a less sweet whipped cream, reduce the powdered sugar by half and taste before adding more sugar.
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
Find it online: https://justsosavory.com/raspberry-mille-feuille-cookies/
