Unroll the pastry sheets. Cut 4 circles with the big cookie cutter, and make 3 little circles with the other one in the big circles.
Take the full circle, and apply some beaten egg on its edge. Sting it with a fork. Then, place a circle (only the edge) on top of it. Apply some beaten agg, then cover with another circle. Do the same for the third one.
Repeat to make 8 cups. Brush with the egg, and sprinkle with icing sugar. Put in the oven for 20 minutes at 350°F (180°C). Leave to cool down.
In a bowl, put the mascarpone, the cold whipping cream, the seeds of the vanilla bean and the icing sugar. Whisk until it stiff and form peaks.
Put some mascarpone cream in each puff pastry cup, and top it with fresh raspberries. Sprinkle with icing sugar.
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