Preheat oven to 400 F. Lightly spray baking sheet.
Roll puff pastry on a lightly floured surface to 1/8 inch thickness. Cut pastry into 4 rectangular, even pieces.
Taking one piece at a time, cut 1/8 inch off the edges of the dough rectangle and place the newly removed dough on top of the newly created edges, making a lip around the puff pastry rectangle. Repeat with remaining pieces. Place pieces on baking sheet and bake for 10 minutes, or until pastry is golden brown and puffed.
In a small bowl combine lemon juice, panela and cinnamon. Mix until thoroughly combined. Add raspberries to bowl with panela mixture and toss to coat.
Add panela raspberries to center of each baked tart and spread evenly. Enjoy warm.