Brush two of the yufka dough sheets with a tiny bit of melted butter and top each with a sheet of dough. Repeat this process. Spread the remaining butter evenly on top and sprinkle with the brown sugar. Place the yufka dough on a baking tray.
Bake in a hot oven at 210 degrees (convection oven 190 degrees , gas mark 4) until crisp, about 5 to 6 min.
Scrape the pulp from the vanilla pod and whip the whipped cream with the pulp and sugar until stiff.
Spread half of the whipped cream evenly on the pastry and add the raspberries on top. Then add a second layer of whipped cream on top of the raspberries form and put the dough lid.
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