Danish Delights

Preheat the oven to 200C/180C (fan)/Gas 6

Unroll the pastry sheet and using a sharp knife cut in half lengthways. Cut each half into 3, so you have 6 squares, approximately 12cm by 12cm’s. Place the squares on a baking tray.

Mix the cream cheese with the vanilla and sugar and place a generous teaspoon in the middle of each square.

Using a sharp knife, cut a border around the pastry, approximately 1cm from the edge, but halfway around each side, leave 1cm of the pastry attached.

Pick up a corner of pastry and bring it to the middle, repeat with all 4 corners and then sit a raspberry in the middle, pushing down so that the pastry seals together and stays in place. Place a raspberry in each of the 4 corners (refer to the final food image for reference).

Bake in the oven for 18-20 minutes, until the pastry has risen and is lightly golden.

Allow to cool slightly before carefully transferring to a cooling rack to cool completely then serve.