Description
Raspberry Mille-Feuille Cookies are a decadent yet light dessert featuring flaky puff pastry, sweet vanilla whipped cream, and fresh raspberries. The delicate layers create a satisfying contrast of crispy, creamy, and fruity textures.
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
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry sheet on a lightly floured surface until it’s about 1/8 inch thick.
- Cut the pastry into small, bite-sized rectangles (around 1 inch by 2 inches) using a sharp knife or pizza cutter.
- Place the pastry rectangles on a parchment-lined baking sheet and prick them all over with a fork to prevent puffing up too much.
- Sprinkle the tops lightly with granulated sugar for sweetness and to help the pastry crisp up.
- Bake for 10-12 minutes, or until golden brown and crisp. Let them cool completely on a wire rack.
- In a large mixing bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract.
- Using an electric mixer or whisk, beat the cream until soft peaks form. Be careful not to overwhip.
- Once the puff pastry rectangles are cool, begin layering by placing one pastry piece on a clean surface.
- Pipe or spoon small dollops of vanilla whipped cream onto the puff pastry, leaving some space for the cream to peek through the sides.
- Place a second puff pastry rectangle on top and repeat the whipped cream piping.
- Finish with a third layer of puff pastry, add a final layer of whipped cream, and top with 2-3 fresh raspberries.
- Garnish with a mint leaf if desired.
- Repeat the process for the remaining cookies.
Notes
- Store the assembled cookies in an airtight container in the refrigerator for up to 2 days.
- For a twist, swap raspberries with other berries like strawberries or blueberries.
- If you’re looking for a richer treat, drizzle melted chocolate over the top after assembling.
- For gluten-free, use gluten-free puff pastry.
- The whipped cream can be prepared in advance and stored in the refrigerator for up to a day.
- To reheat, place cookies in the oven at 350°F (175°C) for 5-7 minutes to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 7g
- Sodium: 30mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
