Line a baking sheet or a couple plates that can fit in your freezer with parchment paper, and set it aside.

Lightly flour a cutting board or your countertop, and roll out the puff pastry to a square about 1/8-inch thick. Cut the pastry into about three-inch squares using a knife or pizza cutter.

Prepare an egg wash by beating the egg in a small bowl with a fork. Whisk in a tablespoon of cold water, and set it aside.

In a mixing bowl, beat together the cream cheese, powdered sugar and vanilla until the mixture is smooth.

To assemble, put a scant tablespoon of the cream cheese mixture into the middle of each square, and top it with three or four raspberries.

Fold one corner to the middle of the pastry, and then brush the opposite corner with a little egg wash and fold it on top of the other, pressing it a little to make sure it sticks.

Place the finished danish on the baking sheet. Repeat until all of the puff pastry is used. (There’s no need to put the danishes very far apart on the baking sheet at this point, so go ahead and squeeze them on there.)

Place the egg wash in the refrigerator to use later, and place the danishes in the freezer for at least 30 minutes.

When the 30 minutes is nearly up, preheat the oven to 400 degrees.

Line another baking sheet with parchment paper and place the danishes about two inches apart on the sheet. Using the egg wash from before, brush a solid coating all over each danish.

Bake for 25 to 30 minutes or until the pastry is golden brown and cooked through. Let them cool fully, and then sprinkle them with powdered sugar just before serving.

Store any leftovers in an airtight container.