Thaw out your frozen puff pastry dough.

Preheat oven to 350 F

Roll out the puff pastry and lay it flat against the parchment paper it came wrapped in or roll it out on a floured surface.

Cut it in half lengthwise, then cut it into three even sections. Do this to the second sheet of puff pastry.

Using a basting brush, brush the sides of each square with egg wash (only one sheet of the pastry).

Spoon the Nutella into the centre of the square and spread it out, but don't touch the egg wash.

Grab one of the unbasted squares and using a fork seal the edges all the way around.

Transfer the pastry to a baking sheet lined with parchment paper. Repeat until all the the turnovers are assembled.

Baste the tops of the turnovers with egg wash and sprinkle raw sugar on top.

Use a sharp knife (one that does not have a serrated blade) cut slits on the top of the pastry.

Bake for 25 minutes or until the tops are gold brown.

Remove from oven and once cooled sprinkle powdered sugar on top.