Preheat your oven to 400°F (200°C). Take your thawed puff pastry and gently unfold it on a lightly floured surface.

Spread the Nutella evenly over one half of the puff pastry sheet, leaving about a half-inch border around the edges.

Scatter the fresh raspberries over the Nutella. Gently press them down a little bit so they stick to the Nutella.

Carefully fold the other half of the puff pastry over the Nutella and raspberries. Press the edges together firmly to seal the filling inside. Crimp the edges with a fork.

Gently shape the pastry into a heart.

Brush the top of the Raspberry Nutella Puff Pastry Heart with the beaten egg.

Transfer your pastry heart to a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown and puffed up.

Let the Raspberry Nutella Puff Pastry Heart cool on the baking sheet for a few minutes before transferring it to a serving plate. Dust with powdered sugar if desired.