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Preheat oven to 400
Peel bananas. Use knife to carefully carve out center, refraining from slicing all the way through. Use spoon to scoop center out & scrape any remaining chunks. You want to create a "boat"
Scoop hazelnut spread into plastic zip top or piping bag. Pipe in center of banana.
Place a few small raspberries on spread in the banana, pushing down a bit to rest them.
Use pizza cutter or knife to slice 8 strips of puff pastry, about ¾ inches thick.
Carefully wrap each banana - will take 2 strips each. Make sure all of banana is covered. Pinch the ends.
Brush the tops with egg wash. Bake on parchment lined baking sheet for about 20-25 min.
Let rest until cooled, otherwise pastry will be too soft. Sprinkle with powdered sugar & add a little more drizzle of the hazelnut spread if you wish. Enjoy!