1 container fresh raspberries, washed and coarsely chopped
1/2 cup mascarpone
1/2 cup powdered sugar
2 egg yolks (one for the filling and one for the wash)
1 puff pastry sheets, thawed and rolled out super thin
Heat oven to 350 degrees. In a small bowl combine mascarpone, sugar and egg yolk. Add raspberries. Set aside.
Cut pastry into desired sized squares. (Even number since we'll be using one square as the base and sandwiching the filling with another square as the top.)
Smear raspberry filling onto half the squares, leaving a border. With a finger or pastry brush dab a bit of water around the edge of every square. This will help the sides adhere to one another. Make little snadwiches or pockets, press all edges with fork or finger to seal well. (no one wants a leaky poptart) Poke holes in top of each.
Mix one egg yolk with a dash of milk for the wash. Brush each square with the egg milk wash using a pastry brush. This will create a pretty golden brown puff once baked. Bake 15-20 minutes.