Preheat the oven to 400F and line a baking sheet with parchment paper.

Roll out the puff pastry. Cut using a circular cookie cutter or sharp knife, about 2.5-inches in diameter. Place each circle gently on a lined baking sheet.

Score a line with a paring knife to create a crust around each puff pastry circle - about 1/2-inch from the edge.

Combine raspberries with granulated sugar in a bowl.

In a large bowl, whisk together ricotta cheese. lemon juice, 1/4 cup of confectioners' sugar, and 1 egg. Spread the ricotta cheese mixture in the center of each puff pastry circle with an offset spatula. Then add 4-5 raspberries on each puff pastry.

Brush the outer edge of each puff pastry with egg yolk. Sprinkle with the remaining confectioners' sugar.

Bake in the oven for 10-12 minutes, or until golden brown.