Preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin.

Roll out the thawed puff pastry sheets on a lightly floured surface to about 1/8 inch thick.

In a mixing bowl, combine 6 oz of cream cheese, 1/4 cup of powdered sugar, and 1/2 teaspoon of vanilla extract and blend until smooth.

Spread half of the cream cheese mixture evenly over the pastry, then layer with raspberry preserves.

Take another sheet of puff pastry and repeat the process with the remaining cream cheese mixture and raspberry preserves.

Roll up each pastry sheet from the longer side into a tight log and slice each log in half lengthwise.

Twist each half of the log into spiral shapes and place them into the prepared muffin cups.

Optionally, brush the tops of the cruffins lightly with melted butter for extra shine.

Bake for 22-25 minutes until puffed and golden brown.

Let them cool for a few minutes, then dust with powdered sugar before serving.