Lightly flour a surface and roll out the puff pastry to ⅛ inch thickness. Cut out heart shapes using a cookie cutter. You’ll need two hearts per danish.

In a bowl, mix cream cheese, granulated sugar, and vanilla until smooth.

Place the solid hearts on a baking sheet. Spoon the cream cheese filling into the center and top with raspberries.

Place the cut-out heart frames over the filled bases and lightly press edges to seal.

Beat the egg with water and brush over the edges of each pastry.

Bake at 400°F for 15–18 minutes or until puffed and golden.

Let cool slightly, then dust with powdered sugar and serve.