Description
Delicious puff pastry cookies filled with vanilla buttercream and raspberry jam.
Ingredients
Scale
- 1 sheet puff pastry (thawed)
- 2 tablespoons granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
- 1/4 cup raspberry jam
- Powdered sugar for dusting (optional)
Instructions
- Preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out the puff pastry to smooth the creases. Sprinkle granulated sugar over the top, then gently press it in with a rolling pin.
- Cut the sheet into small rectangles — about 1×2 inches. Place them on a baking sheet lined with parchment paper. Cover with another sheet of parchment and weigh them down with another baking sheet to prevent puffing.
- Bake for 10–12 minutes or until golden brown and crisp. Let cool completely.
- In a medium bowl, beat the softened butter until light and fluffy. Gradually add the powdered sugar, beating well between each addition. Mix in the vanilla extract. Add milk a little at a time until the buttercream is smooth but holds its shape.
- Take one cooled pastry rectangle and spread a small dollop of raspberry jam over it. Pipe or spread a layer of vanilla buttercream on top. Place another pastry rectangle on top to sandwich the filling.
- Repeat until all the cookies are assembled. Dust lightly with powdered sugar if desired.
- For best results, refrigerate the cookies for about 15–30 minutes before serving. This helps the buttercream set and makes them easier to handle.
Notes
- These cookies are best served chilled.
- Experiment with different jams for varied flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg