Preheat the oven.

Set it to 400°F (200°C). Yes, actually preheat it—don’t pretend it doesn’t matter. Line a baking sheet with parchment paper and move on with your life.

Prep the puff pastry.

Let the puff pastry thaw just enough to unfold without cracking. Roll it out slightly on a floured surface to smooth it out, then cut into equal squares. They don’t need to be perfect—this isn’t geometry class.

Add the Nutella.

Spoon about 1 teaspoon of Nutella into the center of each square. Don’t overfill unless you enjoy cleaning burnt chocolate off baking sheets.

Fold and seal.

Fold the pastry over the Nutella to form triangles or rectangles. Press the edges gently with a fork to seal. This also makes them look cute, FYI.

Egg wash magic.

Whisk the egg and brush a light layer over each pastry. This is how you get that shiny, bakery-style finish—don’t skip it.

Bake to golden perfection.

Bake for 12–15 minutes, or until puffed up and deeply golden. Your kitchen will smell like a chocolate dream. This is normal.

Cool (briefly) and serve.

Let them cool for a few minutes unless you enjoy molten Nutella lava burns. Dust with powdered sugar if you’re feeling extra.