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Puff Stacks

3.5 oz (100g) Raspberries 3.5 oz (100g) Raspberries Puff Pastry Sheets 1/4 Cup Rose Water 1 Tsp Rose Water 1/2 Cup Heavy Whipping Cream 1 Tsp Sugar 1/4 Cup Sugar 2 Tbsp Confectioners (Powdered) Sugar 1 Lime 1/4 Tsp Vanilla Extract Preparations: None. Directions: TOPPING 1- Transfer the raspberries (3.5 oz) to a large bowl. 2- Add sugar (1 tsp) and rose water. 3- Squeeze half of the lime over the raspberries. Stir well. 4- Keep the fruit topping in refrigerator until serving. GLAZE 5- Place the the remaining raspberries (3.5 oz) into a pan. 6- Squeeze half of the lime into the pan. 7- Stir in sugar (1/4 cup) and rose water (1/4 cup) to the raspberries. 8- Heat the mixture for 5 minutes over medium heat. 9- Mash the raspberries into the mixture. 10- Sift the mixture. 11- Pour the mixture back into the pan. 12- Boil for another 10 minutes or so until it thickens. 13- Allow the glaze to cool down before serving. 14- Cut the puff pastry sheets to your desired shape. 15- Using a fork, Poke through the pastry sheets. 16- Preheat oven to 400º F (204º C), Bake the pastries for 10 minutes. 17- Allow the pastries to cool down. 18- Cut the pastries in half. CREAM 19- Combine heavy whipping cream, confectioners sugar and vanilla extract. 20- Whisk until the cream reaches stiff peaks. SERVING 21- Fill the pastry cuts with the cream. 22- Top with another layer of the cream, followed by the raspberries and the glaze.

Puff Stacks CALORIES & NUTRITION VALUES

This is another great use for the puff pastry dough you've made earlier. It's easy, fun and delicious. One serving (3.5 oz / 100g) of this puff pastry recipe has 223 calories (127 calories from fat), 14.1g total fat (4.9g saturated fat), 14mg Cholesterol, 70mg sodium, 89mg potassium, 23.1g total carbohydrates (3g dietary fiber, 7.5g sugars), and 2.6g protein.