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Raspberry Mille-Feuille Cookies

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  • Author: Kim Cooks Easy
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 1012 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Description

These Raspberry Mille-Feuille Cookies are a bite-sized version of the classic mille-feuille pastry. Made with buttery puff pastry layers, a rich raspberry filling, and a light glaze, they’re crisp, creamy, and absolutely delicious. Perfect for tea time, dessert platters, or an elegant treat!


Ingredients

Units Scale
  • For the Pastry:
  • 1 sheet puff pastry, thawed
  • 1 tablespoon granulated sugar
  • For the Raspberry Filling:
  • 1/2 cup raspberry jam (or fresh raspberry puree)
  • 1 teaspoon lemon juice
  • 1 tablespoon powdered sugar (optional, for sweetness)
  • For the Glaze:
  • 1/2 cup powdered sugar
  • 12 tablespoons milk (adjust for consistency)
  • 1/2 teaspoon vanilla extract
  • For Garnish:
  • Fresh raspberries (optional)
  • Powdered sugar for dusting

Instructions

  • Prepare the Puff Pastry:
  • Preheat oven to 375°F (190°C).
  • Roll out the puff pastry slightly and sprinkle with granulated sugar.
  • Cut into small rectangles (about 2×1 inches) and place on a lined baking sheet.
  • Cover with parchment paper and place another baking sheet on top (to prevent puffing too much).
  • Bake the Pastry:
  • Bake for 10–12 minutes, or until golden brown.
  • Remove the top baking sheet and bake for another 3–5 minutes to crisp up.
  • Let cool completely.
  • Prepare the Raspberry Filling:
  • Mix raspberry jam with lemon juice.
  • If the jam is too thick, warm it slightly in the microwave and mix well.
  • If using fresh raspberries, mash and strain to remove seeds, then mix with powdered sugar.
  • Assemble the Mille-Feuille Cookies:
  • Spread a thin layer of raspberry filling on half of the puff pastry pieces.
  • Top with another piece of pastry to create a sandwich.
  • Make the Glaze:
  • Whisk powdered sugar, vanilla extract, and milk until smooth.
  • Drizzle over the cookies in a zigzag pattern.
  • Final Touch:
  • Dust with powdered sugar and top with a fresh raspberry if desired.
  • Let the glaze set before serving.

Notes

  • For an extra crisp pastry, bake for a couple more minutes after assembling.
  • Swap raspberry jam for strawberry or mixed berry for a different flavor.
  • Store in an airtight container for up to 2 days (best eaten fresh!).
  • Recipe Details

Nutrition

  • Calories: ~150
  • Sugar: ~10g
  • Sodium: ~60mg
  • Fat: ~8g
  • Saturated Fat: ~4g
  • Unsaturated Fat: ~3g
  • Trans Fat: ~0g
  • Carbohydrates: ~18g
  • Fiber: ~1g
  • Protein: ~2g
  • Cholesterol: ~0mg