Puff pastry is one of my favorite go to ingredients. I use it for everything from pigs in a blanket (just cut into strips and wrap a little smokie) or more elaborate appetizers, breakfast, or pastry items. It’s a staple during the holiday season in my house. Recently while making the pigs in a blanket, I had a little puff pastry left over and instantly thought of a chocolate croissant and this little pastry was born!

Warning: This pastry may look complicated but trust me, it’s only 3 ingredients and so pretty and delicious, you must try them!

First, unroll a sheet of puff pastry and cut into 12 square pieces.

If you prefer larger pastries, cut into 9 or 6. For the pastry brand I am using, 1/6 of the package is a serving size. I just prefer the smaller size.

Add a dollop of Nutella. I love this stuff!!! Use more if making larger size pastry.

Then fold the four corners up, pressing together.

Then fold the corners a second time. It doesn’t have to be pretty, just sealed.

Turn the ball of dough over so sealed seam is down.

Next, flatten the ball to about one half inch thickness.

Then, slice the pastry into four being sure not to cut through to the center of the round disk of dough.

Then cut pastry into four again to make 8 even slices. Again, be sure not to cut through the center but be sure to cut through the pastry down to the cookie sheet.

Using two hands, twist two adjacent pieces to form a heart. Pinch the two pieces together. Continue with the other 6 slices. You will make four “heart” shaped parts.

Each pastry should look like this before baking.

I also made a couple using jelly filling. Note: If using jelly, be sure to line your cookie sheet with parchment paper. Trust me, clean up will be so much easier! (Guess who didn’t do that?)

Bake them until golden brown.

Once you pull them out of the oven, dust with some powdered sugar.

They look like little snowflakes even though they started out as hearts! Did I mention they are also quite tasty???