Take your puff pastry out of the freezer. Usually, it needs to thaw for about 30-40 minutes, or as directed on the package, so it’s easy to work with but still cold. Once it's thawed but still cool, gently unfold it on a lightly floured surface. If your pastry is one big sheet, you might want to cut it into rectangles or squares – whatever shape you prefer for your dessert. I usually get about 6-8 portions from one sheet.

Take your Nutella and spread a generous layer on each piece of puff pastry, leaving a little edge around the sides clean so the Nutella doesn't ooze out too much when baking. Don’t be shy with the Nutella, it’s the star of our Strawberry Nutella Dessert!

Arrange your sliced strawberries on top of the Nutella. You can make them look pretty or just scatter them around – it’s going to taste amazing either way. Make sure each piece of pastry has a good amount of strawberries.

Preheat your oven to 375°F (190°C). If you want a really golden and shiny crust, you can lightly brush the edges of the pastry with a little milk or egg wash (just whisk an egg with a tablespoon of water). This is optional but adds a nice touch. Place your Strawberry Nutella Dessert pastries on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, or until the puff pastry is puffed up and golden brown. Keep an eye on them, as ovens can vary!

Once they are beautifully golden, take them out of the oven and let them cool slightly on a wire rack. Be careful, the Nutella can be hot! If you want to make them extra fancy, dust them with powdered sugar just before serving. This is totally optional but adds a sweet touch and makes them look even more appealing.