Raspberry mille-feuille cookies made with crisp puff pastry, fresh raspberries, and vanilla whipped cream.

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 (optional)

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1. Preheat oven to 400°F (200°C). Roll out puff pastry to 1/8 inch thick.

2. Cut pastry into rectangles and place on baking sheet.

3. Prick pastry with a fork and sprinkle with sugar.

4. Bake 10-12 minutes until golden; cool completely.

5. Whip cream with powdered sugar and vanilla until soft peaks.

6. Layer pastry with cream and raspberries to form cookies.

7. Garnish with mint and serve.

Use fresh raspberries for best texture.

Chill the cream and bowl before whipping.

Assemble just before serving for crisp layers.