Description
Raspberry Mille-Feuille Cookie is a refined, hand-held version of the classic French mille-feuille. Featuring layers of crisp puff pastry, smooth pastry cream, and fresh raspberries, these elegant cookies are perfect for entertaining or enjoying with a cup of tea.
Ingredients
- 2 sheets puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tbsp granulated sugar (optional, for caramelizing)
- 1 cup pastry cream (homemade or store-bought)
- 1 cup fresh raspberries
- Powdered sugar, for dusting
Instructions
- Preheat the oven to 400°F (200°C).
- Roll out the puff pastry and cut into rectangles (about 2×4 inches).
- Place the rectangles on a parchment-lined baking sheet.
- Brush with egg wash and optionally sprinkle with granulated sugar.
- Place another sheet of parchment and a second baking sheet on top to keep pastry flat.
- Bake for 12–15 minutes or until golden and crisp. Allow to cool completely.
- If making pastry cream from scratch, prepare and chill it.
- To assemble, place one pastry rectangle down, spread with a spoonful of pastry cream, and top with raspberries.
- Add another pastry layer and repeat with cream and raspberries.
- Top with a final pastry layer and dust with powdered sugar.
- Serve immediately or chill briefly before serving.
Notes
Assemble just before serving to maintain crispness.Puff pastry can be baked in advance and stored in an airtight container.Pastry cream can be made up to 3 days ahead.Try other berries like strawberries or blueberries for variation.Drizzle with melted chocolate or fruit coulis for extra flair.
Nutrition
- Serving Size: 1 cookie
- Calories: 290
- Sugar: 12g
- Sodium: 160mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
