Raspberry Old Fashioned Puff Pastries

• 1 c granulated sugar
• 2 tbsp cornstarch
• ¼ tsp kosher salt
• 1 vanilla bean
• 2 ½ lb fresh red raspberries (about 10 c)
• 1 tbsp bourbon (optional)
• 1 tsp lightly packed orange zest
• 1 (14 oz) pkg puff pastry, thawed in the refrigerator
• 1 egg, lightly beaten
• 2 tbsp turbinado sugar
• Whipped cream, for serving

Preheat oven to 400°F.

Whisk together sugar, cornstarch and salt in a large Dutch oven. Split vanilla bean in half lengthwise; scrape out all the seeds and add to sugar mixture. Add raspberries and stir to combine. Cook over medium high, stirring frequently until sugar dissolves and mixture begins to bubble, about 8 minutes. Once mixture comes to a simmer, cook stirring constantly, for 1 minute. Take care not to cook longer than 1 minute or berries will breakdown and cornstarch will not thicken. Remove from heat and stir in bourbon and orange zest. Transfer to a large bowl and let cool until ready to use.

Unroll puff pastry onto a lightly floured surface. Cut into 6 3x3-inch squares. Place dough onto a sheet pan lined with parchment paper. Whisk together egg and 1 tsp water in a small bowl and brush lightly over squares. Sprinkle with turbinado sugar. Bake until golden brown, about 15 minutes.

Place pastry square in bowl and use a spoon to slightly depress the center. Scoop berry mixture over pastry square and top with dollop of whipped cream. Repeat with remaining ingredients and serve warm.