Pailles with Raspberry Jam + Dorie Greespan's Baking Chez Moi cookbook giveaway with Driscoll's Berries #RaspberryDessert @driscollsberry @doriegreenspan
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Pailles with Raspberry Jam Filling

These Pailles are sugar-dusted puff pastry sandwich cookies with a raspberry jam filling. A delectable French dessert you can easily make in your own home.
Prep Time2 hrs 30 mins
Cook Time20 mins


For the Cookies:

  • 1 sheet puff pastry , thawed but cold
  • 1 large egg
  • Granulated sugar , for sprinkling
  • Powdered sugar , for dusting

For the Raspberry Jam Filling:

  • 1 package (6 oz.) Driscoll's fresh raspberries
  • 1 cup granulated sugar
  • Juice from half a lemon


For the cookies:

  • Dust a clean work surface with flour. Roll out the sheet of puff pastry to about 16 x 16 inches square. (An inch or two smaller is fine, but I wouldn't go larger.)
  • Beat the egg in a small bowl with a tablespoon of water. Using a pastry brush, brush the puff pastry with the egg wash and sprinkle a coat of sugar over the entire surface.
  • Fold the puff pastry in half, then brush the surface again with egg wash and sprinkle with a coat of sugar. Fold again in half, the same length (so you have a thin rectangle of dough with layers). Brush with egg wash and sprinkle with flour one more time.
  • Transfer the strip of puff pastry to a lined baking sheet and freeze for 2 hours. After 2 hours, preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone liner.
  • Remove the puff pastry from the freezer and transfer the puff pastry to a cutting board and slice into 1/4-inch wide strips. Line three strips together on the prepared baking sheet with the cut-side up so you can see the layers. Gently press the three strips together so they bake together. (See photos in blog post for visual help.) Repeat with the remaining dough. Sprinkle the tops lightly with sugar.
  • Place a piece of parchment paper on top of the pastries, then place a large cooling rack on top. This will keep the pastries flat while baking. Bake on the center rack for 10 minutes. Remove the cooling rack and parchment paper. Use a spatula to lightly press and flatten then carefully flip the cookies and bake for another 10 minutes (no need to cover again with the parchment and cooling rack.)
  • Remove from the oven and transfer to a cooling rack to cool to room temperature. Meanwhile, make the raspberry jam.

For the Raspberry Jam:

  • Combine the raspberries and sugar in a small saucepan over medium-high heat. Mash the berries while cooking. Once the juices start bursting from the fruits and starts boiling, cook another couple of minutes until thickened. Remove from the heat and let cool.
  • Sandwich pairs of the pastries together with the raspberry jam and lightly dust with powdered sugar. Serve immediately.