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Preheat oven to 400°.
On lightly floured surface, roll out puff pastry until thinner, adding about an inch in width and length.
Carefully transfer to a baking sheet covered in parchment paper or a Silpat baking mat.
Brush the edges with water and fold dough over about 1 inch forming a crust. Poke the dough with a fork all over. Brush with an egg wash and sprinkle with about 1 Tbsp granulated sugar.
Bake for 16-20 minutes.
Remove from oven to cooling rack. Use a spatula to press down the center of the crust where it has puffed up. Allow to cool completely.
In a small bowl, beat together the cream cheese and sugar. Add milk and whip for a minute. Stir in lemon curd.
Spread lemon cream over the cooled pastry crust. Cover with raspberries.
Microwave the jam for 15 seconds and use a spoon to drizzles on top. Sprinkle with powdered sugar.