Preheat the oven to 400 degrees F (or 204 degrees C).

Grease a muffin tin with some baking spray. **For an added layer of protection, you can place a small circle of parchment paper at the bottom of each muffin slot.

You’re going to want to start with thawed puff pastry. You can leave the puff pastry out on the counter to thaw for 45 minutes.

Unfold the sheets of puff pastry and using a rolling pin, gently roll out the dough so the fold marks are removed. **You do not need to roll the dough out much thinner than it already is.

Spoon half of the Nutella on 1 sheet of puff pastry. Using an off-set spatula (you can use a butter knife if you don’t have an off-set spatula) spread out the Nutella so it is evenly distributed. Follow this step for the next sheet of puff pastry.

Roll the dough up to create a log shape. Cut the dough in half and then cut each half into 3rds. You’ll be making 12 cruffins.

Place the rolled-up puff pastry in each muffin slot.

Brush the tops with some melted butter.

Bake at 400 degrees F or 204 degrees C) for 20 minutes. The cruffins will be golden brown and flakey.

To prevent sticking, remove the cruffns from the muffin pan as soon as they come out of the oven. Place them on a cooling rack and allow to cool for 5 minutes before serving.

Dust the tops of the cruffins with a small amount of powdered sugar and enjoy.