Raspberry and White Chocolate Mille-Feuille

Ingredients

• 1 package of frozen puff pastry, thawed
• 1 cup of granulated sugar
• 2 tablespoons of raspberry jam
• 1/2 cup of white chocolate chips
• 1/4 cup of unsalted butter, softened
• 1 egg, beaten (for brushing pastry)
• Fresh raspberries for garnish

Instructions

Make the Pastry

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry on a lightly floured surface to a thickness of about 1/8 inch.
3. Cut the pastry into 12 equal rectangles, about 4 inches wide and 6 inches long.
4. Brush the tops with beaten egg and sprinkle with granulated sugar.

Assemble the Mille-Feuille

1. Place 2 rectangles on a serving plate or cake stand, leaving a 1-inch border around each rectangle.
2. Spread 1 tablespoon of raspberry jam on top of one rectangle, followed by another rectangle on top.
3. Repeat this process until all the pastry and jam are used up.

Make the White Chocolate Ganache

1. Melt the white chocolate chips in a double boiler or in the microwave in 10-second increments, stirring between each interval until smooth.
2. Stir in the softened butter until combined.
3. Spread a layer of ganache on top of the mille-feuille.

Serve and Garnish

1. Chill the pastry in the refrigerator for at least 30 minutes to set the ganache.
2. Remove from the refrigerator about 15 minutes before serving.
3. Arrange fresh raspberries on top of the pastry for garnish.

Variations

• Use different flavors of jam or chocolate chips to change up the flavor profile.
• Add a sprinkle of powdered sugar or confectioners' glaze on top for extra sweetness.
• Substitute other types of pastry, such as croissants or phyllo dough, for a different texture.