Source: Good Housekeeping

1/2 (17 1/4 ounce) package frozen puff pastry
1 1/2 cups plus 2 tablespoons granulated sugar
3/4 cup half-and-half or light cream
1 cup heavy or whipping cream
1/2 teaspoon vanilla extract
2 1/2 pints raspberries

Thaw puff pastry as label directs.

Preheat oven to 375 degrees F.

Unfold puff pastry sheet onto lightly floured surface. With sharp knife, cut thin strip of pastry, about 1/8 inch wide, from each side of pastry sheet (fresh-cut edges are needed for maximum puffing). Then, cut pastry along folds into 3 rectangles cut each rectangle crosswise in half, making 6 rectangles in all. Place pastry rectangles on ungreased large cookie sheet. Bake 15 minutes or until pastry is puffed and golden. Cool on wire rack.

About 30 minutes before serving, prepare caramel sauce: In 3-quart saucepan over medium heat, heat 1 1/2 cups sugar and 1/3 cup water to boiling, stirring frequently. Cook, without stirring, until mixture becomes caramel-colored. Remove saucepan from heat; gradually stir in half-and-half or light cream (sugar mixture will harden). Cook over medium heat, stirring constantly, until sauce is smooth; keep warm.

In small bowl, with mixer at medium speed, beat heavy or whipping cream, vanilla extract, and remaining 2 tablespoons sugar until soft peaks form.

With serrated knife, carefully split each puff-pastry rectangle horizontally in half. Spoon whipped-cream mixture onto bottom half of each puff-pastry rectangle. With fingers, carefully place some raspberries on top of whipped-cream mixture. Gently replace pastry tops over cream and raspberries.

To serve: pour warm caramel sauce onto 6 dessert plates. Arrange pastries on plates. Garnish with remaining raspberries.

Serves 6.