1). Roll the puff pastry sheet on your counter top.
2). Spread the raspberry jam all over the puff pastry
3). Fold the longer section of your puff pastry in half to mark the middle point. Then fold each end a little less than halfway to the middle and sprinkle with sugar. Make another fold, folding each end towards the middle. Sprinkle on a little more sugar. Fold again so the two sides meet and press down gently with a rolling pin. Place in the freezer for 30 minutes.
4). Preheat oven to 175?C
5). Remove from freezer and cut into ½-inch thick slices. Space about 2 inches apart on parchment paper and bake for 8-10 minutes, then flip with a spatula and cook for another 4-5 minutes, until golden brown and crispy. Let cool completely, then dip in melted white chocolate and sprinkle with crushed freeze-dried raspberries.
