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Raspberry Mille-Feuille Cookies Recipe

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4 from 2 reviews

These Raspberry Mille-Feuille Cookies are delicate, bite-sized pastries layered with light vanilla whipped cream and fresh raspberries. Utilizing flaky puff pastry baked until crisp and golden, then assembled with airy whipped cream and juicy raspberries, these elegant cookies offer a perfect balance of textures and flavors. Ideal for afternoon tea or festive occasions, they are simple to prepare yet impressive in presentation.

Ingredients

Puff Pastry

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

Vanilla Whipped Cream

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

Filling & Garnish

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

Instructions

  1. Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface until it is about 1/8 inch thick. Cut the pastry into small, bite-sized rectangles approximately 1 inch by 2 inches using a sharp knife or pizza cutter.
  2. Bake the Pastry: Place the pastry rectangles on a parchment-lined baking sheet. Prick each piece all over with a fork to prevent excessive puffing. Lightly sprinkle the tops with granulated sugar for sweetness and enhanced crispness. Bake for 10-12 minutes or until golden brown and crisp. Remove from the oven and let cool completely on a wire rack.
  3. Make the Vanilla Whipped Cream: In a large mixing bowl, combine the chilled heavy cream, powdered sugar, and vanilla extract. Using an electric mixer or whisk, beat the mixture until soft peaks form, taking care not to overwhip to maintain a light and airy texture.
  4. Assemble the Mille-Feuille Cookies: Once the puff pastry rectangles are fully cooled, place one piece on a clean surface. Pipe or spoon small dollops of vanilla whipped cream onto the pastry, leaving some space for the cream to peek through the sides. Add a second pastry piece on top and repeat the whipped cream layer. Finish with a third layer of puff pastry, cover with a final layer of whipped cream, and top each cookie with 2-3 fresh raspberries. Garnish with a fresh mint leaf if desired.
  5. Repeat: Continue assembling the remaining cookies following the same layering process until all components are used.

Notes

  • Ensure the heavy cream is well chilled for best whipping results.
  • Do not overwhip the cream to avoid it turning buttery.
  • Pricking the pastry with a fork helps control the puffing and keeps the rectangles flat and crisp.
  • Use fresh raspberries at peak ripeness for maximum flavor and juiciness.
  • These cookies are best enjoyed the same day to maintain crispness of the pastry.
  • For variation, you can substitute raspberries with strawberries or blueberries.

Find it online: https://bitezly.com/raspberry-mille-feuille-cookies-recipe-3/