In a small bowl, whisk the water and egg together to make an egg wash.

Line your baking sheet with parchment paper and lay out one of the puff pastry sheets. Lightly brush the egg wash mixture on top.

Add the second puff pastry sheet on top and chill in the fridge for 15 minutes.

Preheat oven to 400 F

Once pastry has chilled use a sharp knife to cut the pastry into 9 equal square.

Spread the squares an inch apart on the baking sheet.

Lightly brush the top layer of the puff pastry squares with the egg wash and sprinkle with white sugar.

Bake for 15-20 minutes or until the pastries are golden brown on top. Once baked allow them to cool fully on a wire rack.

In a medium pot add the raspberries and sugar. Over medium heat bring mixture to a light simmer. Continue simmer for 15 minutes, stirring occasionally.

Dissolve cornstarch in ¼ C of water. Once raspberry mixture has simmered for 15 minutes add in the cornstarch mixture and cook for another 2 minutes, stirring constantly.

Remove compote from heat and allow to full cool to room temperature.

Using a stand mixer or an electric hand mixer beat together butter, icing sugar, milk, and vanilla extract. Beat until mixture is smooth and creamy.

Once the puff pastries are fully cooled cut them in half horizontally.

On the bottom half of the pastries add and evenly spread 1 tbsp of vanilla cream frosting. Then top and spread 1 tbsp of the raspberry compote. Add top pastry piece back on.