For the hazelnut cream pastry, remove the puff pastry from the refrigerator 10 minutes before use.
Preheat the oven to approx. 180 °C, roll out the puff pastry, cut into 12 rectangles of equal size, spread each with a teaspoon of Nutella and fold together. Press the edges with a fork, sprinkle with water and the vanilla-caramel-sugar mixture.
Bake in the oven for about 10 minutes, then let the hazelnut cream pouches cool down!!!