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Raspberry Mille-Feuille Cookies

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These Raspberry Mille-Feuille Cookies are a fun and elegant dessert made with flaky puff pastry, luscious raspberry jam, and smooth pastry cream or whipped mascarpone. They’re perfect for afternoon tea, special occasions, or whenever you want a fancy treat without too much effort!

Ingredients

Scale

For the Puff Pastry Layers:

  • 1 sheet puff pastry, thawed
  • 2 tablespoons granulated sugar (for sprinkling)
  • 1 egg, beaten (for egg wash)

For the Raspberry Filling:

  • ½ cup raspberry jam or preserves
  • 1 teaspoon lemon juice (for brightness)

For the Cream Layer:

  • ½ cup heavy whipping cream
  • ½ cup mascarpone cheese (or cream cheese), softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

For Garnish:

  • Fresh raspberries
  • Powdered sugar (for dusting)
  • White chocolate drizzle (optional)

Instructions

Bake the Puff Pastry Layers:

  1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Roll & Cut Pastry: Roll out the thawed puff pastry slightly and cut into 1×3-inch rectangles (or desired cookie size).
  3. Egg Wash & Sugar: Brush lightly with egg wash and sprinkle with granulated sugar for a caramelized effect.
  4. Bake: Place on the baking sheet and bake for 10-12 minutes, or until golden and crispy. Let cool completely.

Make the Raspberry Filling:

  1. Mix Jam & Lemon Juice: In a small bowl, stir the raspberry jam with lemon juice to thin it slightly.

Make the Cream Layer:

  1. Whip the Cream: In a bowl, beat the heavy whipping cream until soft peaks form.
  2. Add Mascarpone & Sugar: Mix in the mascarpone, powdered sugar, and vanilla extract until smooth and fluffy.

Assemble the Mille-Feuille Cookies:

 

  1. Layer the Cookies: Spread a thin layer of raspberry jam on half of the pastry rectangles. Pipe or spread the mascarpone cream on top.
  2. Stack & Top: Place another pastry piece on top and repeat if making multiple layers.
  3. Garnish: Dust with powdered sugar and top with fresh raspberries. For extra elegance, drizzle with melted white chocolate.

Notes

  • For an extra crispy effect, bake the puff pastry between two baking sheets to keep it flat.
  • Make-ahead tip: Bake the puff pastry layers in advance and assemble just before serving.

 

  • Storage: Best served fresh, but you can refrigerate assembled cookies for up to 1 day.

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