White Chocolate-Cream Filled Pastries

Defrost pastry according to package directions.

Preheat the oven to 400 °F (200 °C).

Roll out half of the pastry on a lightly floured surface to a 1-inch (3 cm) thick rectangle 4 1/2 x 8-inch (12 x 20 cm). Cut the pastry in 4 strips 2-inch (5 cm) wide. Repeat with remaining half of pastry. Place the pastry strips on a baking sheet lined with parchment paper and bake for 20 minutes or until puffed and golden; cool on a wire rack then slice in half lengthwise.

Place the white chocolate and 1/2 cup (125 mL) cream in a small saucepan over low heat, stirring until the chocolate is melted and blended with the cream. Stir in vanilla extract. Transfer the mixture to a medium bowl and chill 30 to 40 minutes until it is cool but not set, stirring occasionally.

With an electric mixer, whip remaining cream (3/4 cup/180 mL) until stiff peaks form then beat chocolate mixture until thick and fluffy. Fold in whipped cream. Spread a layer of the mixture on half of the pastry strips. Top with three raspberries and another layer of white chocolate cream. Top with remaining strips. Garnish with chocolate cream and a raspberry.