Unfold puff pastry on a lightly floured surface and smooth creases.

Cut out heart shapes using a 3 to 4-inch cookie cutter. Re-roll scraps to get an even number.

Arrange half the hearts on the baking sheet.

Spoon 1 teaspoon of Nutella into the center of each, leaving a 1/4-inch border.

Top Nutella with 2 to 3 thin strawberry slices.

Brush the border with egg wash, place a second heart on top, and seal edges.

Crimp edges with a fork to secure.

Brush tops with egg wash and sprinkle with coarse sugar (optional).

Bake for 15 to 18 minutes until puffed and deep golden brown.

Cool for 5-10 minutes, then dust with powdered sugar before serving.