• Thaw puff pastry according to manufacturer's instructions. Keep chilled.
• Preheat oven to 400ºF (200ºC) and line two large baking sheets with parchment paper.
• In a small bowl, combine raspberry jam and fresh raspberries.
• Using an electric mixer (or a wooden spoon), beat the cream cheese with the powdered sugar, egg yolk, lemon zest and vanilla extract until creamy and well combined. Set aside.
• Cut the thawed but still cool puff pastry into 12 squares or rectangles. approximately 5 x 5 inches (12 ½ x 12 ½ cm). If you're using 2 sheets of US puff pastry, you may have to use a rolling pin to flatten and extend the pastry a little more so that it measures 10 inches by 15 inches. See Note 2.
• Fold each of the corners in towards the center and press the corners down so that the dough sticks firmly. Prick the center of each with a fork several times. Repeat with all the dough. You should have 12 folded squares.
• Arrange pastry squares on prepared baking sheets allowing room for puffing and slight spreading.
• Brush each lightly with beaten reserved egg white.
• Place a generous spoonful of cream cheese filling into the center of each pastry then top with raspberry and jam topping. Distribute evenly to use up all of the filling and topping.
• Bake for 15-20 minutes until golden brown and puffed.
• Cool on wire racks.
• When cool, drizzle with prepared icing.

Icing

• Sift the powdered sugar to remove any lumps.
• Combine in a small bowl with 2 teaspoons lemon juice. Add a little more until the icing is of a drizzling consistency.