This is a simple recipe for mini mille feuilles stacked in yummy little towers.
Line a baking sheet with parchment paper.
Dust a clean surface with flour and roll out puff pastry to 1/8 inch thickness.
Use a 4 inch round cutter and cut out 12 rounds.
Lift the rounds to the prepared sheet and prick the tops with a fork 3 times.
Chill for 30 minutes in fridge.
Preheat oven to 375 degrees F.
Bake for 15-20 minutes until golden.
Transfer to wire rack to cool.
In the meanwhile, whip heavy cream with vanilla and sugar until soft peaks form.
To assemble, carefully split the pastry rounds in half.
Spread each round with a little whip cream.
Arrange a layer of raspberries over the cream and top with a second pastry round.
Spread with a little more cream and a few more raspberries. Top with a third pastry round and dust with icing sugar.