“A Thousand Kisses Deep” 

This mille-feuille feels “a thousand kisses deep.” [Leonard Cohen]

Buy a sheet of high-quality frozen puff pastry (see my post “Frozen Puff Pastry”) and cut in half, and then cut each piece in thirds. Bake until golden-brown, according to package directions. Whip some cream with powdered sugar and rose water to taste. When pastry is cool, layer three pieces with whipped cream and fresh raspberries, and dust the top layer of pastry with powdered sugar (you will have two mille-feuille).

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