Preheat your oven to 375°F (190°C). Prepare baking sheets lined with parchment paper.

Roll out your pastry dough on a lightly floured surface until it’s about 1/8 inch thick. Cut into 3-inch squares.

In a mixing bowl, combine softened cream cheese with sugar until smooth.

Gently fold in fresh raspberries without mashing them.

Place a spoonful of filling in the center of each pastry square and fold corners over, sealing tightly.

Bake for 15-20 minutes or until golden brown and flaky.

Cool on baking sheet for 5 minutes, then transfer to a wire rack before dusting with powdered sugar or drizzling with chocolate.