I made this with the almond extract option, which I loved. Strong almond flavour. My pastry didn’t fully cook before the edges became too dark. This was probably because I used my convection setting, even though I had reduced the temperature by the usual 25 degrees. I’ll try it on the regular bake setting next time. Even with a light dusting of powdered sugar, the raspberries remained wonderfully tart. If you have a sweet tooth, you may want to add more sugar.

Changing my review from 4 to 5. Definitely let pastry thaw over night regardless of what the box tells you. I had a really hard time rolling out of the first go around after only letting it thaw at room temp for 30 minutes. I've tried both Mascarpone and Philadelphia cream cheese, and I personally prefer the latter. Mascarpone was a bit runnier, but still worked out beautifully. I sugared the berries and also let them sit over night covered and refrigerated as the pastry was thawing. I feel this toned down the tartness of the berries without taking away their freshness in the final product. Don't toss too aggressively! Don't want the berries weeping too much. I put in tupperware and just gently rolled over a couple times to distribute the sugar, tumbler style.

Really enjoyed this quick, easy, and elegant recipe. I do have a couple questions, however. I used puff pastry from the store and once thawed, I was having a heck of a time getting it to the proper dimensions. I ended up with a bit of filling and raspberries left over. I'm very happy with the result and knew from experience how much of the cheese and berries to add for it to work for my somewhat smaller square. Is there a brand specifically that you recommend for the puff pastry? Are some brands different dimensions to start with?