Puff Pastry Nutella Pockets

Method

1. Roll out the puff pastry on a lightly floured work surface. If using a ready-made rectangular roll, unroll it. Sprinkle with a little flour (even if pre-made) to create a natural glue.
2. Cut the pastry into 6 rectangles.
3. If available, gently run a pastry roller over each rectangle to create slight indentations (not holes) for better rising and even Nutella distribution.
4. Using a knife, make three slits in the upper half of each rectangle, leaving about 1 cm of border from the top and sides, and stopping before the middle.
5. Place the desired amount of Nutella (or jam) in the lower half, leaving a 1 cm border free.
6. With a brush, wet the entire border of the triangle (the edge) with water to create a glue from the flour.
7. Fold the upper half over the lower half to close the pocket, slightly overlapping the cut edges without pressing too hard.
8. Arrange the pockets on a baking sheet lined with parchment paper, spacing them evenly.
9. Brush the surface of the pockets with water and sprinkle generously with granulated sugar.
10. Bake in a preheated oven (preferably fan-assisted, but static works too) at 200°C (400°F) for 10-12 minutes until golden on top, then lower the temperature to 170°C (340°F) and bake for another 2 minutes. Do not open the oven during baking.
11. Let cool for 4-5 minutes (if you can resist) and, if desired, dust with powdered sugar.