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Ingredients
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1
Slice each sheet of puff pastry into 12 evenly sized squares, roughly 3-inches. Transfer to two lined baking sheets.
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2
Brush pastry with egg wash and sprinkle with sugar.
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3
Bake at 425°F until puffed and golden, about 12 to 15 minutes. Let cool.
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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.
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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.
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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.
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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.
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Notes
Best served within 24 hours.
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