Preparation Steps

• Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
• Lightly dust a work surface with flour and roll out one pie crust to about 1/8-inch thickness. Repeat with the second pie crust.
• Cut out 6 to 8 rectangles (around 2 inches wide by 3 inches tall) from each pie crust. You can reroll dough scraps to make additional pastries.
• Transfer half of the rectangles to the prepared baking sheet, leaving about 2 inches of space between them.
• Spread a heaping tablespoon of Nutella onto the center of each rectangle on the baking sheet.
  2 refrigerated pie crusts pie crusts
• Using a fork, lightly prick a couple of holes in the remaining pie crust rectangles. These will be the tops of your pastries.
• Carefully place the pricked rectangles on top of the Nutella-filled bottoms.
• Crimp the edges of each pastry with a fork to seal them.
• In a small bowl, whisk together the egg yolk and water. Brush the top of each pastry with the egg wash.
  2 refrigerated pie crusts pie crusts
• Sprinkle Turbinado Sugar generously over the top of each pastry.
  2 refrigerated pie crusts pie crusts
• Bake for 13 to 15 minutes, or until the pastries are golden brown and the filling is warm.
• Let the pastries cool on the baking sheet for a few minutes before serving.