Whisk the egg and water together to make an egg wash.

Lay out one of the sheet of puff pastry on a parchment paper lined baking sheet and lightly brush it with the egg wash.

Lay the second sheet of puff pastry on top and chill in the freezer for 10-15 minutes. This will make the pastry easier to cut evenly.

Using a very sharp knife, trim the edges square, then cut the pastry into 9 squares (or 16 squares for a mini version.)

Spread the squares out a couple of inches a[art on a parchment paper lined baking sheet.

Lightly brush the tops with the egg was h and then sprinkle granulated sugar over the tops (optional).

Bake for about 15-20 minutes at 400 degrees F until evenly golden brown. Cool on a wire rack.

Slowly simmer raspberries & sugar together for about 10 minutes.

Stir in the corn starch mixture stirring constantly and cook for an additional minute. Cool completely to room temperature then in the fridge.

Beat all ingredients together with an electric mixer until light and fluffy.

Split the cooled pastries horizontally with a sharp serrated knife.

Just whip together the whipping cream, vanilla and icing sugar to firm peaks.

With a Sharp serrated knife, cut each of the baked pastries in half horizontally.

Spread a rounded tablespoon of the raspberry on the bottom pastry portion and a heaping tablespoon of vanilla frosting/cream on the top half of the pastry before bringing the two halves together.

Store in an airtight plastic container in the refrigerator.