Easy Nutella Pockets - cooking recipe

Ingredients

2 sheets frozen puff pastry, thawed according to directions
1 cup nutella chocolate hazelnut spread
1 egg, beaten
2 tablespoons water
coarse sugar or white sugar

Preparation

Preheat oven to 400 degrees.
Line a cookie sheet with parchment paper; set aside.
Beat egg and 2 T. water together; set aside.
Unfold one sheet of puff pastry, keeping the other sheet covered. Cut into 9-12 squares, depending on the size you wish to make.
Place 2 t. Nutella in the middle of each square; fold over to form a triangle. Press down the edges with a fork to seal, using a bit of water to moisten the edges so they stick together.
Brush each pocket with the egg mixture and place on the paper-lined cookie sheet.
Sprinkle each pocket generously with sugar.
Repeat with the second puff pastry sheet, placing them on a separate cookie sheet.
Bake for 9-12 minutes or until puffy and golden brown. The Nutella gets very hot, so let them sit for a few minutes before serving. Yum.