Preheat oven to 350 degrees. In a stand mixer, or a bowl with hand mixer, beat together softened cream cheese, vanilla and sugar until light, fluffy and smooth. Scrape the bowl to ensure even mixing. Set aside.
In a small bowl, whisk together the egg and water until just lightly frothy. Set aside.
On a clean counter surface, dusted with flour, gently roll out sheets of puff pastry into 10″x10″ square. Cut each sheet into quarters. Divide cream cheese mixture onto the puff pastry and spread gently around, leaving 1/2″ space around all the edges of the pastry. Top with fresh raspberries.
Brush the edges of the puff pastry with the egg wash. Gently fold the puff pastry together, folding one corner over to it’s opposite side, to form a triangle. Lightly brush with egg mixture.
Bake for 20 minutes, or until deep golden brown. Remove and allow to cool.
When cool, in a small bowl, whisk together the ingredients for the vanilla bean glaze until smooth. Drizzle onto turnovers before serving.