Raspberry Mille-Feuille Cookies Recipe
Introduction
Raspberry Mille-Feuille Cookies are a delightful treat combining flaky puff pastry with sweet, vibrant raspberry jam. These elegant little sandwiches are perfect for tea time or a special dessert that’s quick to assemble and sure to impress.
Ingredients
- 1 sheet of puff pastry
- 1/2 cup raspberry jam
- Powdered sugar, for dusting
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface and cut into small rectangles or squares of equal size.
- Step 2: Place the pastry pieces on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden and puffed. Allow to cool completely.
- Step 3: Spread a generous layer of raspberry jam on the bottom side of half the pastry pieces. Top each with a remaining piece to form a sandwich.
- Step 4: Dust the tops lightly with powdered sugar before serving.
Tips & Variations
- For extra flavor, add a thin layer of whipped cream or mascarpone cheese alongside the jam.
- Use mixed berry jam or apricot preserves for a different twist.
- Chill the assembled cookies for 30 minutes before serving to help them hold their shape.
Storage
Store the cookies in an airtight container at room temperature for up to 2 days. To keep the pastry crisp, avoid refrigeration. If needed, reheat briefly in a warm oven to refresh the crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade puff pastry for this recipe?
Absolutely! Homemade puff pastry will work beautifully and add a personal touch, though store-bought is a convenient and reliable option.
How long do the cookies stay crisp after assembling?
The puff pastry is best eaten the same day or within 1-2 days. After that, it may lose some of its crispness due to the moisture from the jam.
PrintRaspberry Mille-Feuille Cookies Recipe
This Raspberry Mille-Feuille Cookies recipe features flaky puff pastry layers generously sandwiched with sweet and tangy raspberry jam, finished with a dusting of powdered sugar for an elegant and delightful treat. Perfect for tea time or special occasions, these delicate pastries combine crisp texture with fruity sweetness in every bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8–10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
Ingredients
Puff Pastry Layers
- 1 sheet frozen puff pastry, thawed
Filling
- 1/2 cup raspberry jam
Topping
- Powdered sugar, for dusting
Instructions
- Prepare Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheet on a lightly floured surface to about 1/8-inch thickness. Cut the pastry into equal-sized rectangles, approximately 3 x 2 inches each, for uniform cookies.
- Bake the Pastry Layers: Place the puff pastry rectangles on a parchment-lined baking sheet, spacing them apart slightly. Bake in the preheated oven for 12-15 minutes or until the layers are puffed up and golden brown. Remove from oven and allow to cool completely on a wire rack.
- Assemble the Cookies: Once cooled, spread a generous layer of raspberry jam on the bottom side of one pastry rectangle. Top with a second pastry rectangle, gently pressing to sandwich the jam between layers. Repeat to assemble all cookies.
- Finishing Touch: Lightly dust the tops of the assembled mille-feuille cookies with powdered sugar for a pretty, sweet finish. Serve immediately or refrigerate until ready to enjoy.
Notes
- For easier handling, chill the puff pastry before baking.
- You can use any berry jam or preserve as an alternative to raspberry jam.
- Ensure the puff pastry is completely cooled before assembling to prevent melting the jam.
- Store the cookies in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Handle the assembled cookies gently to keep the delicate layers intact.
Keywords: Raspberry Mille-Feuille, Puff Pastry Cookies, French Pastry, Raspberry Jam Dessert, Layered Pastries
