Preheat oven to 400 degrees.

Unfold puff pastry sheets. Following the folded lines, cut each sheet crosswise into thirds. Then cut each strip of pastry into 6 rectangles. Place the rectangles on a baking sheet, placing 2 inches apart.

Bake for 10 minutes at 400 degrees. Remove and allow to cool completely.

While puffs are cooling, add boiling water, lemon zest, and lemon gelatin to a medium bowl. Stir for 2 minutes to dissolve gelatin. Stir in 2/3 cups of the whipping cream and refrigerate for about 15 minutes until the mixture is thickened but not set.

Beat the gelatin mixture for about 2 minutes until doubled in volume.

In another bowl, whip the remaining 1 cup of whipping cream along with 1/4 cup powdered sugar.

Fold the whipping cream into the gelatin mixture. Then fold the raspberries into the mixture. Refrigerate for 20 minutes.

Slice pastries in half lengthwise and fill each with a spoonful of the gelatin mixture. Dust with powdered sugar before serving.