Preheat your oven to 400°F.

In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.

Roll out the puff pastry into a rectangle, aiming for a thickness of ¼ inch.

Cut the rolled-out dough into 4x4 inch squares.

Place a spoonful of cream cheese mixture in the center of each square, followed by a dollop of raspberry preserves.

Fold the corners of each pastry square over the filling, sealing tightly.

Brush tops with melted butter if desired.

Bake on a parchment-lined baking sheet for 15-20 minutes, or until golden brown.

Dust with powdered sugar before serving.