Beat 8 ounces of room temperature Philadelphia cream cheese, 3 tablespoons of granulated sugar, 1 large egg yolk, and 1 teaspoon of McCormick vanilla extract in a medium bowl on medium speed for 2 minutes. The mixture will start clumpy then suddenly turn silky smooth. You'll smell sweet vanilla right away and see all yellow streaks vanish as the egg yolk blends fully. Make sure you scrape down the sides with a rubber spatula halfway through so no dense cream cheese pockets remain at the bottom. (I tried skipping the egg yolk once, the filling melted completely and ran all over the pan. Don't skip it.) Don't overbeat or air bubbles will cause the filling to puff and collapse. Preheat the oven to 400°F now so it's fully hot by the time the pan goes in.

Unroll 1 sheet of thawed Pepperidge Farm puff pastry onto a parchment paper sheet lined tray. Cut the sheet into 4 equal rectangles using a sharp knife. Score a 1/2-inch border inside each rectangle without cutting all the way through. The pastry dough should feel cool to the touch and hold its sharp corner edges without slumping or sticking to your fingers. Prick the inner rectangle 4 times with a fork so the center stays flat while baking. Cut gently through the top layers, scoring allows the outer edges to puff high while the center holds the filling.

Spoon 2 tablespoons of cream cheese filling into the center of each scored rectangle. Top with 1 tablespoon of Smucker's raspberry jam and 3 fresh whole red raspberries. Brush the outer pastry borders with a beaten egg wash made from 1 large egg and 1 tablespoon of water. You'll see the bright red jam contrast sharply against the pale cream cheese center and the glossy egg wash shine on the outer border. Keep the toppings strictly inside the scored line so the edges can rise freely in the heat. (My first batch overflowed because I heaped 3 tablespoons of jam inside, 1 tablespoon is the goldilocks amount.) Egg wash seals the outer border so steam builds structure instead of drying out the crust.

Bake at 400°F on the middle rack for 16 to 18 minutes. The pastry borders will rise dramatically and turn a deep golden brown while the jam center bubbles softly. You'll smell toasted butter and sweet fruit filling the room around minute 14. Watch for the bottom edges to brown fully without scorching on the parchment paper. Bake at 400°F not 350°F, high steam creates high rise in puff pastry layers.

Whisk 1/2 cup of Domino powdered sugar with 2 teaspoons of whole milk in a small bowl until smooth. Drizzle the glaze generously over the warm pastries after they cool for 5 minutes on a wire rack. The glaze will set slightly as it hits the warm crust, turning into a semi-translucent shiny finish over the deep red berries. Drizzle while warm, heat sets the glaze into a thin crispy shell instead of a runny syrup.