Raspberry Mille-Feuille Cookies Recipe
Introduction
Raspberry Mille-Feuille Cookies are delicate, flaky treats that combine crisp puff pastry with sweet and tangy raspberry jam. These bite-sized pastries are perfect for teatime or a light dessert.
Ingredients
- 1 sheet of puff pastry
- 3 tablespoons 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 it into small squares or rectangles.
- Step 2: Place the puff pastry pieces on a baking sheet lined with parchment paper. Bake for 12–15 minutes or until they are puffed and golden brown. Let them cool completely.
- Step 3: Once cooled, spread a thin layer of raspberry jam on the bottom side of one pastry piece. Top it with another pastry piece to form a sandwich.
- Step 4: Dust the tops with powdered sugar before serving for a delicate finish.
Tips & Variations
- For extra flavor, warm the raspberry jam slightly before spreading to make it easier to handle.
- Try using mixed berry jam or apricot preserves as a delicious variation.
- Chill the puff pastry before cutting to help maintain cleaner edges.
Storage
Store the Mille-Feuille Cookies in an airtight container at room temperature for up to 2 days. To keep the pastry crisp, avoid refrigeration. If pastries soften, reheat briefly in a 350°F (175°C) oven for 2–3 minutes.
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 package instructions before using.
How do I keep the pastry from getting soggy with jam?
Spread a thin layer of jam and assemble the sandwiches just before serving. You can also chill the pastries to help maintain their crispness.
PrintRaspberry Mille-Feuille Cookies Recipe
These Raspberry Mille-Feuille Cookies are delicate, flaky pastries layered with sweet and tangy raspberry jam, finished with a dusting of powdered sugar. Perfect for an elegant dessert or a special tea-time treat, they combine the classic French mille-feuille technique in a bite-sized cookie form.
- 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 (thawed if frozen)
Filling
- 1/2 cup raspberry jam
Topping
- Powdered sugar, for dusting
Instructions
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the thawed puff pastry sheet on a lightly floured surface to smooth out creases and ensure even thickness.
- Cut and Bake Pastry Layers: Cut the puff pastry into uniform rectangles or squares, typically about 2×3 inches. Place the pieces on a baking sheet lined with parchment paper, spacing them a little apart. Bake in the preheated oven for 12-15 minutes or until the pastry is puffed up and golden brown. Remove from the oven and let cool completely.
- Assemble the Cookies: Once cooled, spread a thin, even layer of raspberry jam on the bottom side of half of the pastry pieces. Top each with a matching piece to create a sandwich.
- Finish with Powdered Sugar: Lightly dust the tops of the assembled cookies with powdered sugar for a classic, elegant finish.
- Serve and Enjoy: Serve the Raspberry Mille-Feuille Cookies on a platter immediately, or refrigerate them for up to two days to maintain freshness. Bring to room temperature before serving for best flavor and texture.
Notes
- Make sure the puff pastry is well chilled before baking to achieve a flaky texture.
- Raspberry jam can be substituted with other fruit preserves according to preference.
- Handle baked pastry gently to avoid cracking or breaking layers.
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for 1-2 days.
Keywords: Raspberry Mille-Feuille Cookies, Puff Pastry Cookies, French Dessert, Raspberry Jam Cookies, Layered Pastries
