Description
These elegant Raspberry Mille‑Feuille Cookies feature layers of crisp puff pastry, vanilla whipped cream, and fresh raspberries, offering a refined and bite-sized take on the classic French dessert.
Ingredients
1 sheet of puff pastry (store‑bought or homemade)
2 tablespoons granulated sugar (for sprinkling)
1 cup chilled heavy cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract
1 pint fresh raspberries
Fresh mint leaves (optional, for garnish)
Instructions
- Preheat oven to 400 °F (200 °C). Roll the puff pastry on a lightly floured surface to about 1/8″ (3 mm) thickness. Cut into 1″×2″ rectangles and place on a parchment-lined baking sheet. Prick with a fork and sprinkle with granulated sugar. Bake for 10–12 minutes until golden and crispy. Cool on a wire rack.
- In a cold bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until soft peaks form—do not overwhip.
- To assemble, layer a puff pastry rectangle with a dollop of whipped cream. Add a second pastry, repeat cream layer, and top with a third piece. Finish with a swirl of cream, 2–3 raspberries, and optional mint. Repeat with remaining pieces.
Notes
- Assemble cookies close to serving time to keep pastry crisp.
- Pastry and cream can be prepared ahead and stored separately.
- Use stabilized whipped cream for longer-lasting texture.
- Replace raspberries with other berries or toppings for variations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 6g
- Sodium: 75mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
