Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Lightly flour your work surface and unfold the puff pastry sheet. Cut into small squares, about 2x2 inches.

Add a small dollop of raspberry jam (about ½ teaspoon) to the center of each square.

Fold each square into a triangle, sealing the edges by pressing with a fork.

Whisk the egg and brush the tops of the pastries lightly with egg wash.

Bake for 12–15 minutes, or until golden and puffed.

Let cool slightly, then dust with powdered sugar if desired.

Serve warm or at room temperature.