the best we've ever had.
Roll out puff pastry sheets into large rectangles, approx 1/4.” Lay out one sheet of puff pastry on a parchment lined baking sheet. Brush with egg wash.
Lay 2nd sheet of puff pastry on top & chill in freezer for 10 – 15 mins.
Using a sharp knife, trim edges & cut squares into 6 squares. Spread out squares on parchment paper. Lightly brush tops with egg wash & sprinkle with coarse sugar.
Bake at 400 for 15 – 20 mins, or until evenly golden brown.
To assemble, slice pastries in half, then add raspberry compote filling, followed by whipped cream filling.
Raspberry Compote Filling:
Slowly simmer raspberries & sugar together for approx 10 mins.
Add cornstarch to water & mix well. Add cornstarch slurry to raspberries & mix constantly for 1 min.
Cool completely to room temp, then place in fridge.
Whipped Cream Filling:
Whip together whipping cream, vanilla & icing sugar until peaks form.
For best results, chill mixing bowl & beaters & use cold cream. Whip cream first until starts to stiffen, then add vanilla & icing sugar.
If peaks are not forming, just place bowl back in fridge to cool for a bit, then whip again.