Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Unroll the croissant dough and separate it into individual triangles.

Spread Nutella evenly over each dough triangle, leaving a small border.

Place fresh raspberries on top of the Nutella layer.

Roll up the dough triangles from the wide end, enclosing the filling and pinch edges to seal.

Whisk egg with water and brush over the croissants.

Bake on the prepared baking sheet for 12-15 minutes, until golden brown.

Let cool on the baking sheet before transferring to a wire rack. Serve warm and enjoy.