Easy Nutella Pockets

I have fond memories of Nutella growing up (me, not the Nutella) and came up with this quick dessert to satisfy a craving. Fair warning: one isn't enough.

• Ready In: 32 mins
• Yields: 18-24 pockets

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

Directions

1. Preheat oven to 400 degrees.
2. Line a cookie sheet with parchment paper; set aside.
3. Beat egg and 2 T. water together; set aside.
4. Unfold one sheet of puff pastry, keeping the other sheet covered. Cut into 9-12 squares, depending on the size you wish to make.
5. 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.
6. Brush each pocket with the egg mixture and place on the paper-lined cookie sheet.
7. Sprinkle each pocket generously with sugar.
8. Repeat with the second puff pastry sheet, placing them on a separate cookie sheet.
9. 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.