Raspberry Pain Au Chocolat
Preheat the oven to 400F.
Spread some of the hazelnut spread onto one-half of each rectangle to within 1/2 inch of the edge. Spread about 1/2 teaspoon of the raspberry jam over the hazelnut spread. Brush the edges with egg, and fold over the other side to enclose the filling. Press the edges firmly to seal. Repeat with the remaining rectangles. Use a sharp knife to cut 5 slits across the top of each pastry and place them on baking sheets, spacing 2 inches apart.