Preheat the oven to 400. Line two baking sheets with parchment, or spray with cooking spray.

Open the puff pastry sheets so they are flat. Cut each piece into nine equal squares. Cut diagonally from the corner of each square towards the center, about 1 inch. Be careful not to cut through the center. Gently fold every other flap toward the center, to make a pinwheel shape.

In a small bowl, mix together the cream cheese, sugar, and vanilla. Scoop one tablespoon of filling onto the center of each pinwheel. Top each pastry with four frozen raspberries.

Bake 10-12 minutes, or until the pastries are puffy and golden brown. Let the pastries cool, then sprinkle with powdered sugar.