Step 1: Preheat and Prep : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw your puff pastry according to package directions (keep it slightly cold for best results).

Step 2: Make the Cream Cheese Filling : In a small bowl, beat together cream cheese, sugar, vanilla extract, and lemon zest until smooth and creamy. Set aside.

Step 3: Prepare the Pastry : On a lightly floured surface, unfold the puff pastry and cut into 8 equal squares. Transfer the squares to the prepared baking sheet.

Step 4: Add the Fillings : Spoon about 1 tablespoon of the cream cheese mixture into the center of each square. Add ½ tablespoon of raspberry jam on top of the cream cheese. To shape: Either fold the corners inward (for a classic look), Or twist opposite corners toward the center for a “pinwheel” style.

Step 5: Egg Wash and Bake : Brush the pastry edges lightly with the egg wash. Bake for 18–20 minutes, or until puffed and golden brown. Allow to cool for 5 minutes on the pan, then transfer to a rack.

Step 6: Add the Glaze : Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over warm pastries using a fork or piping bag. Optionally, top with fresh raspberries or powdered sugar.