Prepare the Filling: In a medium bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
Roll and Cut the Pastry: Lightly sprinkle a cutting board with flour. Roll out the puff pastry sheet and cut it into 4-inch squares or your preferred size.
Add Filling and Raspberries: Spoon about a tablespoon of the cream cheese mixture onto the center of each pastry square. Place 2–3 raspberries on top of the filling.
Shape the Pastries: Fold the edges of the pastry inward to create a slight border around the filling. Press the corners gently to secure.
Apply Egg Wash: Beat the egg in a small bowl and brush it along the edges of the pastry. This will give the Danish a golden-brown color when baked.
Bake: Preheat your oven to 400°F (200°C). Arrange the pastries on a parchment-lined baking sheet, leaving space between each one. Bake for 15–18 minutes or until the pastries are puffed and golden.
Cool and Garnish: Let the pastries cool for 5–10 minutes. Dust with powdered sugar before serving.
