Raspberry & Nutella Turnovers

Raspberry & Nutella Turnovers

 

Ingredients

• Puff Pastry defrosted 1 packet
• Nutella spread 6 tbsp
• Raspberry jam 3 tbsp
• Egg, beaten 1
• Confectioners' sugar, 1/4 cup 

Method:

• Preheat oven to 200 degrees Centigrade (400 Fahrenheit) 2. Lightly dust your work surface with flour and then roll out the puff pastryuntil it is about a centimeter thick. Using a pizza slicer cut squares approximately 12cmx12cm. Does not have to be exact size.Spread some of the Nutella on to one half of each square.Spread about ½ teaspoon of the raspberry jam over the Nutella.Brush the edges with egg, and fold over the other side to enclose the filling and press the edges firmly to sealUse a sharp knife to cut 5 slits across the top of each pastry, and place them on a non-stick baking sheet, spacing 2 inches apart.Brush the surface of the puff pastry with the beaten egg.Bake for 20-25 minutes in the preheated oven, or until golden brown. Cool on racks and brush with confectioners’ sugar when cooled, if desired.