Raspberry Mille-Feuille Cookies with crisp puff pastry, vanilla cream, and fresh raspberries.

Scale

1 sheet of puff pastry

2 tablespoons granulated sugar

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

1 pint fresh raspberries

Fresh mint leaves

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1. Preheat oven to 400°F (200°C)

2. Roll pastry to 1/8 inch thickness and cut into rectangles

3. Prick pastry with fork and sprinkle with sugar

4. Bake 10–12 minutes until golden and cool

5. Whip cream, powdered sugar, and vanilla to soft peaks

6. Layer pastry with whipped cream and raspberries

7. Garnish with mint leaves and serve

Best served fresh

Keep components chilled before assembly

Add citrus zest for variation