Raspberry Cream Cheese Turnovers

Line a baking sheet with parchment paper or a Silpat.

Lightly dust a clean countertop with flour. Using a rolling pin, roll out the puff pastry to very thin – about 1/8-inch thick. Cut out circles. (I used an upside down cup to cut out 10 identical 4-inch circles.) Place puff pastry circles on the prepared baking sheet. Refrigerate.

Add raspberries, sugar, and lemon juice to a medium saucepan. Cook over medium heat until raspberries release their juices and have softened, about 5 minutes.

In a small bowl stir together water and cornstarch. Add it to the raspberries and stir constantly until thickened. Remove from heat. Cool to room temperature.

In a small bowl, whisk together cream cheese, powdered sugar and vanilla until combined.

To Assemble: Beat egg yolk and milk together in a small bowl. Working on half of the chilled puff pastry circles, spread a thin layer of cream cheese mixture and then top with raspberry mixture. Brush edges of the pastry with egg wash and top with another puff pastry circle. Crimp edges with a fork. Chill for 15 minutes. Brush egg wash on top of turnovers and sprinkle with raw sugar. Cut 2 or 3 slits in the top of each turnover with a sharp knife.

Bake at 400°F for 15-20 minutes, or until browned. Serve warm.