Preheat the oven to 400 degrees. 

Cut the puff pastry into 9 equal squares.

Starting with one square, cut a line in the middle of each corner making sure the cuts do not touch in the center.

Fold each corner to the center and press down until the pastry sticks. Brush each side of the folded pastry with egg wash.

Pinch the corners of each fold together to create a petal shape, creating 4 petals. And place one raspberry in the center. Then repeat with the remaining pastry squares.

Bake for 15–20 minutes, until pastry is golden brown and puffed.

Optional: Dust with powdered sugar or a drizzle of frosting.