Raspberry Pastry Pockets

Directions

1. 1
   Thaw the puff pastry and roll the sheets out on a lightly floured surface to make it a little thinner.
2. 2
   Chill, covered with plastic wrap to let rest.
3. 3
   In a mixer with a paddle attachment, mix the cream cheese, egg yolk, powdered sugar, vanilla extract and lemon rind.
4. 4
   Make an egg wash by whisking together the egg and water in a small bowl.
5. 5
   Cut the puff pastry into 3-inch squares.
6. 6
   Lay a square of pastry on a work surface and paint the edge with egg wash.
7. 7
   In the center of the pastry, place 1 tablespoon of cheese filling and 3 raspberries.
8. 8
   Paint the edge of a second square of pastry with egg wash, place it on top of the filling and carefully press the edges together to seal them well.
9. 9
   Place pockets 1-inch apart on a parchment paper lined sheet pan and keep chilled.
10. 10
    Repeat with the remaining pastry.
11. 11
    When they're all done, brush the top surface with egg wash and sprinkle with sugar.
12. 12
    Bake in a pre heated at 375 degree F oven until golden brown, about 20 to 25 minutes.