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For the raspberry sauce: Combine the prosecco, sugar and raspberries in a large saucepan and bring to a simmer over medium heat. Stir to mash up the berries a bit. Simmer until the liquid is reduced and syrupy, 5 to 10 minutes. Set aside.
For the puff pastry: Preheat the oven according to package instructions. Unfold the puff pastry on a lightly floured surface. Cut the pastry into 16 squares or cut 16 rounds using a cookie cutter. Place the pastry on a baking sheet and brush each with the egg wash. Bake according to package instructions.
To serve, place 2 pastry pieces on a plate and top with lemon curd, raspberry sauce and whipped cream. You will have some leftover lemon curd.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.