1. Lay the first sheet of pastry flat and brush with the egg wash. Place the second sheet of pastry directly on top of the first and cut the pastry into 16 equal squares or rectangles depending on the particular size of the pastry sheets.
2. Place the squares onto a parchment lined baking sheet. Brush the tops of the pastries with egg wash and sprinkle the tops with a thin layer of plain table sugar. Chill the pastries for a half hour in the fridge before baking.
3. Bake in a 375 F degree oven for about 20 minutes until medium golden brown. Cool the pastries on a wire rack. When cool, split each pastry horizontally with a sharp serrated knife and fill with a layer each of raspberry compote and vanilla ice cream. Block ice cream works best because it can easily be sliced and cut to the exact size of the pastries.

To prepare the Raspberry Compote

1. Slowly simmer raspberries, sugar and water for about 5 minutes. Stir in the corn starch mixture stirring constantly and cook for an additional minute. Cool completely.