Raspberry Ice Cream Napoleon

Preheat oven to 425ºF / 220ºC. Line a baking sheet with parchment paper.

On a lightly floured work surface, gently roll out the thawed puff pastry and cut into 4 equal rectangles. Place on prepared baking sheet and bake for about 15 minutes, or until golden brown. Let cool and cut each pastry in half lengthwise.

Meanwhile, in a medium saucepan set over medium-high heat, combine raspberries, lemon juice, sugar, and 1/2 cup water, Bring to a boil, stirring constantly. Process raspberries through a fine mesh strainer or a sieve. Return raspberries to the pan; dissolve the cornstarch in 1 to 2 teaspoons water and add to the berries. Bring berry mixture to second boil, stirring frequently. Let cool.