Ingredients
- Pastry Layers
- 1 sheet puff pastry, thawed
- Powdered sugar, for dusting
- Cream Filling
- 1 cup heavy cream, cold
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- Raspberry Layer
- 1½ cups fresh raspberries
- 2 tbsp raspberry jam (optional, for extra shine and sweetness)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Roll puff pastry slightly and cut into equal rectangles.
- Place on baking sheet, prick with a fork, and bake for 12–15 minutes until golden and puffed.
- Let pastry cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- (Optional) Gently warm raspberry jam and toss with raspberries.
- Assemble by layering pastry, cream, and raspberries.
- Repeat layers and finish with powdered sugar on top.
- Serve immediately or chill briefly before serving.
Notes
- Assemble just before serving to keep pastry crisp.
- Mascarpone can be folded into whipped cream for extra richness.
- Substitute strawberries or mixed berries if desired.
- Best enjoyed the same day.
- Prep Time: 25
- Cook Time: 15
- Category: Dessert
- Method: Baking + Assembling
- Cuisine: French-Inspired
- Diet: Vegetarian