Raspberry Danish Pockets

Instructions

1. Prepare the filling
   In a medium bowl, mix the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract until smooth and well combined. Set aside at room temperature while preparing the pastry.
2. Prepare the pastry
   Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. On a lightly floured surface, unfold the puff pastry sheets and cut each into 9 equal squares, making 18 squares total.
3. Assemble the Danish pockets
   Place 9 pastry squares on the prepared baking sheets. Spread about 1 tablespoon of the cream cheese mixture in the center of each square, leaving a 1/2-inch border. Top with 1 tablespoon of raspberry preserves. In a small bowl, whisk together the egg and water to make an egg wash. Brush the borders of the pastry squares with egg wash.
4. Complete the pastries
   Place the remaining 9 pastry squares on top of the filled squares. Use a fork to crimp and seal the edges well. Brush the tops with egg wash. Use a sharp knife to cut 2-3 small slits in the top of each pastry to allow steam to escape.
5. Bake the Danish pockets
   Bake in the preheated oven for 18-20 minutes, or until the pastries are puffed and golden brown. Transfer to a wire rack to cool completely before glazing.
6. Prepare the glaze
   In a small bowl, whisk together the powdered sugar, milk, and almond extract (if using) until smooth. Add more milk if needed to reach a drizzling consistency.
7. Finish and serve
   Once the pastries are completely cooled, drizzle with the glaze and sprinkle with sliced almonds if desired. Let the glaze set for about 10 minutes. Garnish with fresh raspberries if using. Serve at room temperature or slightly warm.