Let’s dive into the steps to bring these delicious bites to life. Remember, cooking is as much about the journey as it is about the destination, so enjoy each moment!

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper to prevent sticking.
2. In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and creamy. This step requires a bit of patience, just like when I used to help my abuela with her dough — patience is key!
3. Unroll the crescent roll dough and separate it into individual triangles. This part always brings back memories of making empanadas as a child, carefully folding each piece with love.
4. Spread a small spoonful of the cream cheese mixture onto each triangle, followed by a couple of fresh raspberries and a dollop of raspberry jam.
5. Carefully roll up each triangle, starting from the wider end, and place them on the prepared baking sheet.
6. Brush the tops with the beaten egg for a beautiful golden finish.
7. Bake for 12-15 minutes or until golden brown. The aroma will fill your kitchen, much like the fragrant stews from my childhood.
8. Once cooled, dust with powdered sugar if desired.