Ingredients
- 2 sheets all-butter puff pastry, chilled
- 1 egg, for egg wash
- granulated sugar, to finish
- 2 cups fresh raspberries
- 3 tablespoons granulated sugar
- 2 teaspoons Fleischmann's Cornstarch
- 1 tablespoon water
- ½ cup unsalted butter
- 1 cup powdered sugar
- 2 tablespoons whipping cream
- 1 teaspoon vanilla extract
Steps
- 1. Slice each sheet of puff pastry into 12 evenly sized squares, roughly 3-inches. Transfer to two lined baking sheets.
- 2. Brush pastry with egg wash and sprinkle with sugar.
- 3. Bake at 425°F until puffed and golden, about 12 to 15 minutes. Let cool.
- 4. To make the raspberry compote, add raspberries and sugar to a skillet over medium low heat. Cook until the raspberries begin to break down.
- 5. In a small mixing bowl, whisk together cornstarch and water to create a slurry. Add the slurry to the raspberry mixture and cook until the compote thickens. Set aside to cool.
- 6. For the buttercream, beat together butter, powdered sugar, whipping cream, and vanilla extract until fluffy. Transfer to a piping bag and set aside until ready to assemble.
- 7. To assemble, pipe buttercream onto the flat side of a puff pastry square. Top with a spoonful of raspberry compote. Sandwich together with a second puff pastry square. Repeat.
Notes
Best served within 24 hours.