Raspberry Cream Cheese Puff Pastry Danish

Preheat oven to 400°F.

In a medium sauce pan, over medium heat, add fresh raspberries, 3 Tablespoons Sugar, 1/2 Tablespoons cornstarch, 2 Tablespoons juice or water.

Stir constantly until sugars dissolve and mixture thickens. Remove from heat and cool.

In a medium size bowl, combine softened cream cheese, 3 Tablespoons of sugar, 1/4 teaspoon vanilla 1/2 lemon juiced and egg yolk. Mix with electric mixer on medium-high speed until creamy and smooth.

Lay out 2 sheets of puff pastry and cut into 4 squares for a total of 8. Fold the corners of the squares over by about 1 inch to make octagon shapes. Spoon the cream cheese mixture evenly into the center of each (about 2 tablespoons per); do not spread cream cheese. Add 1-2 teaspoon raspberry sauce on top of cream cheese mixture and swirl with a fork. Brush all the exposed pastry with the egg wash, then dust generously with sugar.

Bake in preheated 400°F oven until puffed and golden brown all over, about 18 minutes. Cool slightly before serving.