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 for 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.