Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Roll out your pastry dough on a floured surface to 1/8 inch thick and cut into 3-inch squares.

Combine softened cream cheese and raspberries in a bowl, mixing gently to maintain raspberry texture.

Place a spoonful of filling in the center of each pastry square, fold, and seal the edges.

Bake for 15-20 minutes until golden brown and flaky.

Allow to cool for 5 minutes, then dust with powdered sugar or drizzle with chocolate.