Chocolate – Raspberry Bundles

Preheat oven to 400F degrees. Unfold puff pastry on lightly floured surface. Roll pastry into 12-inch square. Cut pastry into 9 four-inch squares. Place about 1 tablespoon each of hazelnut spread and raspberry jam into center of each square. Brush edges of the squares with water. Bring corners of each square to the center on top of filling. Twist tightly to seal, fanning out corners. Place pastries at least 2 inches apart on baking sheet.

Bake pastries for 15 minutes or until golden brown. Remove pastries from baking sheet and cool on wire racks for at least 10 minutes. Sprinkle pastries with confectioner's sugar.