Raspberry Mille-Feuille Cookies Recipe
Introduction
These Raspberry Mille-Feuille Cookies are a delightful twist on the classic French dessert. With flaky puff pastry layers and sweet raspberry jam, they offer a perfect balance of texture and flavor in a convenient cookie form.
Ingredients
- 1 sheet puff pastry
- 1/2 cup raspberry jam
- Powdered sugar for dusting
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheet on a lightly floured surface and cut into equal-sized rectangles or squares.
- Step 2: Place the pastry pieces on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden and puffed. Let them cool completely.
- Step 3: Spread a thin layer of raspberry jam on the bottom side of one pastry piece. Sandwich it with another pastry piece gently.
- Step 4: Repeat to make as many cookies as desired. Dust the tops with powdered sugar just before serving.
Tips & Variations
- For extra flavor, add a small amount of lemon zest to the jam before spreading.
- Use fresh raspberries mixed into the jam for a chunkier texture.
- Try substituting raspberry jam with apricot or strawberry jam for a different taste.
- If you prefer, cut the pastry into circles using a cookie cutter for a more elegant presentation.
Storage
Store the assembled cookies in an airtight container at room temperature for up to 2 days to keep the pastry crisp. For longer storage, keep the baked pastry layers separate from the jam and assemble just before serving. Avoid refrigeration after assembly to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen puff pastry for this recipe?
Yes, frozen puff pastry works well. Just thaw it according to the package instructions before rolling and baking.
How do I prevent the pastry from getting soggy?
Make sure the puff pastry is completely cooled before adding the jam, and assemble the cookies shortly before serving to keep the layers crisp.
PrintRaspberry Mille-Feuille Cookies Recipe
Raspberry Mille-Feuille Cookies are delicate, flaky pastries made by layering crispy puff pastry sheets with sweet raspberry jam and finished with a dusting of powdered sugar. These elegant cookies offer a perfect balance of buttery crunch and fruity sweetness, ideal for afternoon tea or special occasions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Ingredients
Pastry
- 1 sheet puff pastry (about 250g), thawed
Filling
- 1/2 cup raspberry jam
Topping
- Powdered sugar, for dusting
Instructions
- Prepare Puff Pastry: Preheat the oven to 400°F (200°C). Roll out the thawed puff pastry sheet on a lightly floured surface to an even thickness, about 1/8 inch. Cut the dough into evenly sized rectangles or squares, approximately 3 x 2 inches each.
- Bake Pastry Layers: Place the puff pastry pieces on a baking sheet lined with parchment paper, leaving space between them. Pierce each piece lightly with a fork to prevent excessive puffing. Bake in the preheated oven for 12-15 minutes or until golden brown and crisp. Remove from oven and let cool completely on a wire rack.
- Assemble Cookies: Once the pastry layers are cool, spread a thin layer of raspberry jam evenly on the underside of one pastry piece. Sandwich it with another pastry piece to create a cookie with jam in the center. Repeat with the remaining pastry pieces.
- Finish and Serve: Dust the assembled mille-feuille cookies generously with powdered sugar before serving. Serve immediately or store in an airtight container for up to 2 days to maintain crispness.
Notes
- Use high-quality puff pastry for the best flaky texture.
- Make sure the pastry is completely cool before assembling to prevent the jam from melting the pastry layers.
- These cookies are best eaten fresh to enjoy the crisp puff pastry.
- Variations can include using apricot or strawberry jam instead of raspberry.
Keywords: Raspberry cookies, puff pastry cookies, mille-feuille cookies, French dessert, layered cookies, jam cookies
