for 9 pastries
1 sheet puff pastry
1 egg wash
2 tablespoons chocolate hazelnut spread
1 powdered sugar, to taste
Preheat oven to 400˚F (200˚C).
Cut the puff pastry into 9 equal squares.
Taking one of the squares, cut in the middle of each corner making sure your cuts do not touch in the center.
Place ½ teaspoon of hazelnut spread in the center.
Fold each corner to the center and press down until the pastry sticks. Brush each side of the fold with egg wash.
Brush each side of the fold with egg wash.
Pinch the corners of each fold together to create a petal shape, creating 4 petals.
Place a raspberry in the center.
Repeat with the remaining pastry squares.
Bake for 15–20 minutes, until pastry is golden brown and puffed.
Serve with a sprinkle of powdered sugar.