• Preheat oven to 400° and line a baking sheet with parchment paper. Set aside.

Fresh Raspberry Filling

• In a small saucepan, add raspberries, lemon juice, and sugar.
• Heat over medium heat until sauce begins to form, stirring frequently.
• In a small bowl, mix cornstarch and water together, then add to raspberries. Stir until thickened then remove for heat and let cool.
• Cut each pastry sheet into 8 strips.
• Take two strips of puff pastry and pinch the ends together to create one long strip. Twist the strip until it forms a sort of braided piece.
• Place one end of the long, twisted strip down onto the parchment paper and wrap the dough around it, starting in the center and creating a pinwheel base. Poke the center 4 to 5 times with a fork.

Cream Cheese Mixture

• In a medium bowl, beat cream cheese until light and fluffy, about 2-3 minutes.
• Add egg yolk, sugar, vanilla, lemon juice, and beat for 2 more minutes.
• Add a heaping spoonful of cream cheese mixture to the center of each pastry followed by a spoonful of raspberry filling.
• In a small bowl, whisk egg and water together until combined.
• Brush each pastry with egg wash.
• Bake for 23-25 minutes, or until golden brown.
• Remove from the oven and let cool

Glaze Drizzle

• Once the pastries have cooled, mix powdered sugar, lemon juice and vanilla together.
• Drizzle each pastry with lemon glaze and enjoy.