Preheat the oven to 400 degrees. Lay out the pastry dough on a piece of parchment paper and eyeball the shape of a candy cane. Use the blunt end of a kitchen tool to just make an imprint of a candy cane so you may be thinking about the shape and size you’re working with. Next use a sharp knife to cut long pieces of the dough out from/around the imprint of the candy cane, do not cut through that outlined shape. Fill the imprinted area with the raspberries and then fold the strips of dough over the berries and tuck under on the opposite side. There are many different ways to do this, so go with what looks best to you. Brush on the pure maple syrup. Bake the candy cane for about 23 to 25 minutes-depending on the size of the candy cane. You will want to check it often and possibly plan to cover with tinfoil to keep from over browning in case the layers are not yet cooked through. Allow to cool before dusting with the powdered sugar and cutting.