Raspberry Puff Pastry Cookies

If you like puff pastry for tarts and other desserts, you’ll love it as a cookie! The light, crisp texture is a wonderful contrast to the smooth, rich chocolate coating, and every bite has that sweet, summery taste of raspberries.

Prep Time
30 minutes
15 minute chilling time
Bake Time
30 minutes
Overhead view of raspberry puff pastry cookies with white chocolate icing and freeze-dried raspberry pieces on a white tiled countertop, shown with a bowl of crushed raspberries.

Large baking sheet x 2

Parchment paper

Spice grinder OR mortar and pestle


Pizza cutter OR sharp knife

Measuring spoons

Small bowl

Whisk OR fork

Pastry brush

Scale OR dry measuring cups

Plate OR dish

Round cutter (1-inch) OR piping tip (1-inch base opening) 

Oven mitts OR kitchen towel


Wire cooling rack

Small heavy-bottomed saucepan

Medium heatproof bowl 

Heatproof spatula

Kitchen towel

Cutting board (optional)

Chef’s knife (optional)

14 cookies
  • 1 pkg (425 to 450 g) puff pastry sheet (12 x 14½-inch) (see Chef’s Tips)
  • 1 large egg
  • 1 tbsp (15 ml) water
  • ¼ cup (54 g) Redpath® Golden Yellow Sugar
  • 2 tbsp (10 g) freeze-dried raspberries
For the chocolate dip:
  • 1 cup + 2 tbsp (191 g) white chocolate or ruby chocolate, chopped fine
  • 2 tbsp (10 g) freeze-dried raspberries (see Chef’s Tips)

Step 1

Thaw puff pastry according to package instructions.

Step 2

Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper.

Step 3

Carefully roll or unfold the defrosted puff pastry (see Chef’s Tips) and measure ½-inch increments along the longer side (a 12 x 14½-inch puff pastry sheet was used in this recipe). Cut out the strips with the help of a straight edge and a pizza cutter or a sharp knife.

Step 4

Grind freeze-dried raspberries until finely ground.

Step 5

Mix the ground freeze-dried raspberries into the Redpath® Golden Yellow Sugar until thoroughly combined. Spread the brown sugar mixture onto a plate or dish.

Step 6

In a small bowl, whisk together the egg and water. Using a pastry brush, lightly brush the egg wash onto a strip.

Step 7

Carefully lift and place the strip, egg wash side down, gently pressing the strip into the brown sugar. Repeat the procedure with a second strip, leaving about an inch at one of the ends free from sugar (this will be the end where it seals the cookie together.)

Step 8

Set a 1-inch round cutter or a piping tip with a base opening of 1 inch onto the work surface. Roll the strip around the round cutter or the base of the piping tip, forming a spiral. Carefully butt the second strip to the end of the first strip and continue wrapping until the roll is completed. Gently press the non-sugared end to adhere. Remove the finished roll from the round cutter or piping tip and place onto the prepared baking sheet.

Step 9

Repeat process until there are 14 puff pastry rounds spaced at least an inch or two apart on the baking sheet.

Step 10

Place into the fridge to chill; 15 minutes.

Step 11

Remove from the fridge and lightly brush the outer ring of each cookie with egg wash.

Step 12

Place the baking sheet into the preheated oven. Bake for 15 minutes. Remove from the oven. Using a pair of tongs, gently flip each cookie over, gently pressing and flattening down any cookies that may have puffed up into a “volcano.”

Step 13

Place cookies back into the oven. Reduce temperature to 350°F (177°C) and bake for another 15 minutes.

Step 14

Remove from the oven and place onto a wire cooling rack to cool completely before decorating.

For the white chocolate dip:

Step 1

Bring a small heavy-bottomed saucepan of water to a simmer.

Step 2

Place the finely chopped chocolate into a medium heatproof bowl. Place over the saucepan of simmering water. Reduce the heat to low to prevent chocolate from scorching.

Step 3

Gently stir with a heat-proof spatula until chocolate is completely melted. Remove from the pot, wiping the bottom of the bowl of any condensation with a kitchen towel.

To assemble:

Step 1

Crush or roughly chop the freeze-dried raspberries into small pieces. Set aside.

Step 2

Dip a completely cooled puff pastry cookie into the melted chocolate; alternatively, drizzle a completely cooled puff pastry cookie with the melted chocolate. Place onto a baking sheet lined with parchment paper.

Step 3

While the chocolate is still wet, sprinkle with the crushed freeze-dried raspberries.

Step 4

Place cookies into the fridge for 2 minutes to quickly set the ganache.

Step 5

Serve immediately. Best enjoyed the day of. Any leftovers can be stored in an airtight container at room temperature for up to 3 days.

Raspberry puff pastry cookies iced with white chocolate and sprinkled with freeze-dried raspberries, a bowl of crushed raspberries, and a bowl with white chocolate dip with a gold spoon on parchment paper shown on a marble cutting board on a white tile countertop.