In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Blend until smooth and creamy, about 2-3 minutes.

In a small bowl, whisk together one egg, a splash of water, and a pinch of salt for the egg wash.

On a lightly floured surface, roll out the puff pastry into a square measuring approximately 10.5 inches. Cut into nine equal 3.5-inch squares.

Position each square on a baking sheet lined with parchment paper. Add about one tablespoon of cream cheese filling in the center of each square, followed by four raspberries.

Fold each pastry square into a triangle and press edges to seal. Use a fork to crimp the edges, then brush with egg wash.

Chill the pastries in the freezer for at least 30 minutes.

Preheat your oven to 400°F (200°C) while the pastries are chilling.

Bake the pastries for 25-30 minutes or until golden brown.

Dust with powdered sugar before serving, if desired.