Set puff pastry out to start to defrost while you make your raspberry filling.

In a small saucepan add raspberries and white sugar.

Let raspberries cook down, and squish with a silicone spatula.

Once cooked down and boiling, let simmer for 5-8 minutes.

The raspberry mixture should thicken a little.

Allow the raspberry mixture to come to room temperature before adding to the puff pastry.

Once the raspberries are cooled, lay out the bottom of the puff pastry on your prepared cooking sheet.

Transfer raspberry mixture to puff pastry and spread thick layer across the pastry, leaving 1 inch at the top and bottom.

Using water, brush the edge with water and lay the second piece of puff pastry on top of the raspberry puff pastry.

Use a fork to crimp the top and bottom of the puff pastry.

Using a pizza cutter make 14 even strips of your puff pastry.

Twist each cut strip and shape into a candy cane.

Place on your prepared baking sheet and bake for 12-15 minutes or until golden brown.

In a small bowl mix together powdered sugar and milk, drizzle over the candy canes.