Preheat your oven to 400⁰F/200⁰C, combination steam. If your oven has variable steam settings, use 60%. If not, don't worry! Just set to combi steam at the correct temperature and the oven will figure out the humidity for you. Line 2 9x12"/23x30cm baking trays with parchment paper and set aside.
Put your cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Add the icing sugar and mix on low speed to combine. Mix in the lemon zest and juice just until you have a smooth, soft mixture.
Take your pastry sheets and cut each one into quarters, then cut a small diagonal slit at the corner of each piece, extending about 3cm in towards the middle so you’ve got 8 little triangle ‘flaps’ (see picture for reference).
Divide the cream cheese mixture evenly between the pastry squares (about a tablespoon and a half for each one) and spread it into a rough circle in the middle of each, using the little cuts you made as guidelines. Top the cream cheese with the jam (no need to spread this out, it’ll do its own thing in the oven), then place four raspberries at the outer edges of the cream cheese (again, see picture).
Pick up alternating flaps of pastry and fold them towards the middle, creating a pinwheel shape. Roll the other flaps in on themselves, pinching slightly where they meet the folded flaps to keep them rolled up while baking. Carefully transfer to the lined trays – I could comfortably fit 4 on each, giving space for expanding in the oven.
Bake for 12-14 minutes or until puffed and golden all over. Let cool slightly before dusting with icing sugar and serving warm.