For the raspberry and toffee golaches, whisk the egg and set aside a small amount for brushing. Whisk egg with vanilla sugar, lemon zest and powdered sugar.
Mix in the crumbled curd. Add the raspberries. Spread the puff pastry on the baking sheet, divide it with the pastry wheel into 15 pieces (length 5 rows, width 3 rows).
Divide the filling among the pieces (put it in the center) and twist the opposite ends together each time. Brush the raspberry and curd golaches with the remaining egg and bake according to the instructions.
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