Ingredients

• 1 , 17.25 ounce
• 6 tablespoons chocolate hazelnut spread
• 3 tablespoons all fruit raspberry jam
• 1 egg , beaten
• 0.25 cups confectioners' sugar for dusting , Optional

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Unfold puff pastry sheets on a lightly floured surface; cut each sheet into thirds along fold lines. Roll out each dough strip to about 16 inches long; cut strips into thirds.
3. 3 Spread about 1 teaspoon hazelnut spread onto one half of 1 rectangle to within ½ inch of edge. Spread about ½ teaspoon raspberry jam over hazelnut spread. Brush edges with egg; fold over other side to enclose the filling. Press edges firmly to seal. Repeat with remaining rectangles, hazelnut spread, and jam. Cut 5 slits across top of each pastry using a sharp knife; place onto baking sheets, spaced 2 inches apart.
4. 4 Bake in the preheated oven until golden brown, 18 minutes. Transfer to wire racks to cool, then dust with confectioners' sugar.

Nutrition per serving