Raspberry Millefeuilles Recipe

Preheat the oven to 400°F (200°C).

Roll out the puff pastry sheet to about 1/4 inch thickness.

Cut the pastry into three equal rectangles.

Place the pastry rectangles on a baking sheet lined with parchment paper.

Prick the pastry with a fork to prevent it from puffing up.

Bake the pastry in the preheated oven for about 15-20 minutes, or until golden brown and crisp.

Remove from the oven and let the pastry cool completely.

Once the pastry has cooled, spread a layer of vanilla custard on one pastry rectangle.

Place a layer of fresh raspberries on top of the custard.

Repeat the layers with the remaining pastry rectangles, custard, and raspberries.

Place the assembled millefeuilles in the refrigerator for at least 1 hour to allow the flavors to meld together.

Just before serving, dust the millefeuilles with powdered sugar.

Cut into individual portions and serve.