Place the raspberries into a bowl and mash them using a fork or whatever other technique you use to do this. Push the mashed raspberries through a fine mesh strainer to remove the seeds. *Alternatively, you can keep the seeds. Whisk in the sugar, vanilla and cream cheese until smooth and set aside while you prepare the dough.
for the dough
Preheat oven to 375 F and prepare a baking sheet with parchment paper. Unfold the phyllo dough and cover with a damp paper towel to prevent drying.Remove 1 sheet of phyllo dough and place it on a clean surface. Brush the side facing up with melted butter. Add another sheet and repeat for 2 more sheets. Once you have 4 layers buttered and carefully stacked on top of each other, use a pizza cutter to divide the dough in half, length wise. Spoon roughly 1 tablespoon of filling onto the end of the dough leaving roughly a half inch of room to the edge. Fold into a triangle. Keep folding the dough over itself to form a triangle until you get to the end of the sheets. Place seam-side down on the prepared baking sheet. Repeat until you've used all the filling. Bake for 15-20 minutes or until golden brown.
for the glaze
Stir together the glaze ingredients and drizzle over warm turnovers.