- 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
- Preheat your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment.
- Stack puff pastry sheets on top of each other.
- 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.)
- 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.
- 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!
- Using your pizza cutter (or knife), cut one-inch strips through the pastry, radiating from the edges of the heart almost to the middle.
- 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.
- After you have twisted the strips, brush the entire surface with the egg wash.
- Bake for 20 minutes, until puffed and cooked through.
- Drizzle with seedless raspberry jam and dust with confectioners sugar.