Lay the puff pastry on a baking sheet. With a medium sized heart-shaped cookie cutter, cut 9 hearts into it. With a small 1 inch heart cookie cutter, carefully indent the center of each larger heart.
Within the smaller heart indentation, pipe out the nutella in a heart shape. Then place a raspberry in the center of each.
Bake 10-12 minutes the cool completely.
Dust with powdered sugar and serve with a dollop of whipped cream.
