Preheat your oven to 400 degrees F and line two large baking sheets with parchment paper or silicone baking mats.
In a stand mixer with paddle attachment fixed (or an electric hand mixer), cream together the cream cheese, egg yolk and granulated sugar until smooth. Add the lemon juice and vanilla extract and mix again until incorporated. Set aside.
On a floured surface, take 2 sheets of your dough (thawed if you are using frozen) and unfold them. Roll out each sheet with a floured rolling pin to 1/8-1/4 inch and cut four equal-sized circles out of each sheet (leaving you with 8 circles total). I used a 3-inch circular cookie cutter.
Using a pairing knife, indent the dough 1/2 inch in from the edge to create a smaller circle. Be careful not to cut straight through the puff pastry. Prick the area in the center of the indentation with a fork, but do not prick the 1/2 inch border (this will allow the dough to puff up along the edges, but stay deflated in the middle). In the center (not going beyond the indentation), add a tablespoon or two of the cream cheese mixture and spread evenly within the smaller circle. Add about 5-6 raspberries, or as many as you can fit comfortably on top. Brush the 1/2 inch edge with the egg wash. Repeat this step for the rest of your dough.
Bake the pastries for 12-14 minutes or until brown along the edges. Let cool for 10-15 minutes before drizzling on the glaze (recipe below). Garnish with sliced almonds.