Preheat oven to 400 degrees.

Thaw out the pastry for no more than 40 minutes. You want it to be somewhat cold when you work with it.

Fold it in half, then roll it out onto a very lightly floured surface. Roll to a little less than 1/4 inch thick.

Cut out with a small circle cookie cutter (mine was 2").

Place onto ungreased cookie pan, then bake for about 12-15 minutes or until golden brown.

While pastries are cooking, whisk instant pudding with 2 cups of milk for about 2 minutes until the pudding thickens. Place in the refrigerator.

Using an electric mixer, whip whipping cream with a whisk attachment on high for about 4 minutes or until the cream makes peaks. Add sugar, then mix again until combined.

Add pudding to the whipping cream and stir until combined, then place in the refrigerator.

Add raspberries, juice and sugar to a blender. Blend until smooth.

Add to a small pan, then heat on medium heat.

Combine corn starch and water in a small bowl, then stir into raspberry mixture.

Turn up heat until it bubbles, then turn down to low. Cook until it thickens (about 5 minutes), stirring frequently.

Once pastries are cooled, take the top layer off the pastries.

Fill them with pudding mixture, then drizzle with raspberry sauce and cover with the top pastry layer.