For the puffs:
8 to 10 ounces puff pastry, thawed
1/2 cup Nutella
Optional glaze:
1/4 cup powdered sugar
2 tablespoons cocoa powder
1 to 3 tablespoons milk
Heat the oven to 400°F. Line a large baking sheet with parchment or a silicone baking liner.
Roll the puff pastry out on a lightly floured countertop and roll until it is quite thin and about 30% larger in surface area. Cut into 16 squares using a biscuit cutter, pastry wheel, or knife. Use a teaspoon measure to dollop heaping teaspoons of Nutella in the center of each square.
Fold one corner up over the Nutella, then bring the opposite corner up and over, creating an open tube. Press to seal and place on the prepared baking sheet. (If the pastry doesn't seal well, moisten with a small amount of beaten egg or water.) Repeat with the rest of the pastry dough.
At this point the puffs can be loosely covered and refrigerated overnight, if desired.
Bake for 14 to 16 minutes or until puffed and golden brown. Let cool for 5 minutes then drizzle with the glaze, if desired. Serve warm.
Recipe Notes
- Go beyond Nutella: Nutella is of course just one idea for filling these tasty little puffs! Try peanut butter, cookie butter, or other sweet, creamy spreads.