Raspberry-Lemonade "Cream Puffs"

Directions

1. 1
   Heat oven to 400 degrees F.
2. 2
   Unroll 1 pastry sheet on lightly floured surface; cut crosswise into thirds.
3. 3
   Cut each piece crosswise into 6 rectangles.
4. 4
   Place, 2 inches apart, on baking sheet.
5. 5
   Repeat with remaining pastry sheet.
6. 6
   Bake 10 min.
7. 7
   Transfer to wire racks; cool completely.
8. 8
   Meanwhile, add boiling water and lemon zest to dry jelly powder in medium bowl; stir 2 min.
9. 9
   until completely dissolved.
10. 10
    Stir in milk.
11. 11
    Refrigerate 15 min.
12. 12
    or until thickened but not set.
13. 13
    Beat jelly mixture with mixer 2 min.
14. 14
    or until about doubled in volume.
15. 15
    Gently stir in Cool Whip.
16. 16
    Refrigerate 20 min.
17. 17
    Stir raspberries into jelly mixture.
18. 18
    Split pastries; fill with jelly mixture.
19. 19
    Mix cream cheese, sugar and cold water until blended; spoon into resealable plastic bag.
20. 20
    Cut small piece off one bottom corner of bag; use to drizzle cream cheese mixture over pastries.