Preheat oven to 375°F (190°C). Line a baking sheet with parchment. Unroll crescent dough and press seams to make a sheet, or unfold puff pastry. Cut into 12 equal squares.

Beat softened cream cheese with powdered sugar, vanilla, and lemon zest until smooth. Gently mash half the raspberries to create a slightly jammy texture, leaving some whole berries.

Place about 1 tsp cream cheese mixture in the center of each square. Top with a small spoonful of mashed raspberries and a whole raspberry if desired. Fold corners to seal or form triangles and crimp edges with a fork. Brush with beaten egg and sprinkle coarse sugar.

Bake 12–15 minutes until pastry is puffed and golden. Cool on the pan 5 minutes, then transfer to a wire rack.

Dust with powdered sugar or drizzle with a simple powdered sugar-lemon glaze. Serve warm or at room temperature.