Preheat oven to 375 degrees.

Line two baking sheets with parchment paper or silicone mats.

Place six puff pastry squares on each sheet.

With a sharp knife, score each square gently, leaving a one inch border on each side.

Prick the smaller, center square several times with a fork so it won’t puff up during baking.

In a medium bowl, stir together the cream cheese, vanilla and almond extracts with the sugar, until it is smooth and creamy.

Spoon approx 2-3 TBLS of filling in the center square of each pastry.

Spread it gently so it covers the entire middle square, but doesn’t go into the border.

Place whole raspberries on top of the filling and press down lightly so they set into the filling.

In a small bowl, whisk together the egg and water.

With a pastry brush, brush the open border and edges of the puff pastry with the egg wash.

(This will help create that lovely golden brown color and crisp edges.)

Bake for about 18 – 20 minutes, or until your pastry squares are puffed and golden.

Remove from the oven and place on a wire rack to cool.

Dust each pastry with powdered sugar.

Serve either warm or at room temperature.

If you can’t find puff pastry squares, use two sheets of puff pastry. Roll out each sheet of pastry into a 12 x 9 rectangle. Cut each rectangle in half, lengthwise to create 4 – 4 ½ strips. Cut each strip into thirds to get approx 12 – 4 x 4 squares.