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Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Prepare the Puff Pastry: Roll out the thawed puff pastry sheet on a lightly floured surface to smooth out any creases. Cut the pastry into 12 equal squares and place them on the prepared baking sheet.
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Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
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Fill the Pastry Squares: Place a teaspoon of the cream cheese mixture in the center of each puff pastry square. Add a small dollop (about 1/2 teaspoon) of raspberry jam on top of the cream cheese mixture.
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Fold the Pastry: Fold the corners of each pastry square toward the center, pressing gently to seal.
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Bake: Bake in the preheated oven for 15-18 minutes, or until the pastries are golden brown and puffed.
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Cool and Garnish: Allow the pastries to cool on a wire rack. If desired, garnish with fresh raspberries and dust with powdered sugar before serving
