Nutella Puff Pastry

    • 1 package (2 sheets) frozen puff pastry, thawed
    • 2/3 cup Nutella
    • 1 egg, mixed with 1 tablespoon water and lightly beaten
    • 1/2 cup seedless raspberry jam
    • confectioners sugar
    1. Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment.
    2. Stack puff pastry sheets on top of each other.
  1. Use a knife or a pizza cutter to cut through both pastry sheets, cutting them into a heart shape. (Let one corner of the pastry be the pointy bottom end of the heart, and cut a scallop across the opposite corner for the top of the heart.)
  2. Place one heart-shaped pastry sheet onto your prepared pan. Spread with Nutella. Place the other heart on top. Lightly press around the perimeter of the heart.
    1. Make a very slight indentation in the center of the heart with your thumb. This will remind you not to cut through the center of the heart!
    2. Using your pizza cutter (or knife), cut one-inch strips through the pastry, radiating from the edges of the heart almost to the middle.
    3. Twist the strips, clockwise on one side of the heart, counterclockwise on the other side. It does not matter which side gets twisted clockwise/counterclockwise; the only important thing is that the strips on one side get twisted in the opposite direction as the other side.
    4. After you have twisted the strips, brush the entire surface with the egg wash.
    5. Bake for 20 minutes, until puffed and cooked through.
    6. Drizzle with seedless raspberry jam and dust with confectioners sugar.