Flaky puff pastry filled with creamy Nutella and baked to golden perfection—an easy and indulgent treat.

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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unfold the thawed puff pastry on a lightly floured surface and cut it into 4 equal squares.
Spoon about 2 tablespoons of Nutella onto the center of two squares, leaving a small border around the edges.
Brush the edges of the pastry with a little beaten egg. Top each Nutella-filled square with another square to form a pocket, pressing edges gently to seal. Crimp with a fork for extra security.
Brush the tops of the pastries with the remaining beaten egg for a glossy finish.
Bake for 15–18 minutes, or until the pastries are puffed and golden brown.
Let cool slightly, then dust with powdered sugar if desired. Serve warm or at room temperature.

For a crispier pastry, chill the formed pastries in the fridge for 10 minutes before baking.
Add a few sliced strawberries or banana inside before baking for a fruity twist.
Store leftovers in an airtight container at room temperature for up to 2 days; reheat briefly for best texture.