Raspberry Cream Cheese Puffs (makes 10 puffs)

Puffs

 1 sheet frozen puff pastry thawed

4 ounces cream cheese, softened

1/4 c. sugar

1 TB mlk

1/2 tsp vanilla

20 raspberries, divided

1 large egg beaten

Glaze

1/2 c. powdered sugar

1 TB milk

1/4 tsp almond extract

Directions:

Preheat over to 400. Line a baking sheet with parchment paper.

Thaw puff pastry on country

2. in medium bowl, beat cream cheese and sugar toner.  Add milk and vanilla. Mix until well blended. Add berries and mix until just broken

3. Once pasty is thawed enough, bend and be workable place it on a clean surface. Cut into 16 equal square. Dollop 1 tsp cream cheese mixture in center of each square and add on raspberry in center of the puff. Fold up corner, pressing them into the sauce. With a pastry brush, brush egg on top of puffs. Bake 15-20 minutes until golden. cool while you make glaze. 

4. Glaze: whisk together ingredients adding more milk if needed. drizzle over puffs. Serve warm or cold.