Defrost the puff pastry dough by putting it in the refrigerator overnight. Or leave it on the counter at room temperature for 20-40 minutes.

Pre-heat the oven to 375 F.

Unroll the puff pastry and place on a floured surface.

Use a heart shaped cookie cutter to cut the dough.

Use a knife to carefully move the hearts to an ungreased cookie sheet.

Add 1/2 t. of Nutella to the center of each cookie.

Cut a raspberry in half and press each half into the Nutella.

Bake for 15 minutes until crisp.

Cool on wire racks.