To make the raspberry puree, add 1 cup of fresh raspberries to a sauce pan, also add 2 tablespoons of white sugar and 1 teaspoon of fresh lemon juice, heat with a medium heat and start stirring the ingredients together, after 3-4 minutes and all the sugar has dissolved, transfer the raspberry mixture into a sieve with a bowl underneath and start moving the mixture around to release all the liquid into the bowl, once you are left with nothing but the seeds, discard the seeds and transfer the raspberry puree into a small bowl, cover with seran wrap and set in the fridge

To make the dough add 1 cup of all-purpose flour into a large bowl, also add 1 teaspoon of baking powder, ½ teaspoon of sea salt and a ½ teaspoon of white sugar, mix the dry ingredients together, then add 1 tablespoon of extra virgin Spanish olive oil and ⅓ cup of water and mix everything together, once it forms a dough, get in there with your hands and start kneading the dough inside of the bowl between 1-2 minutes, then shape into a ball

Sprinkle some all-purpose flour on a flat surface, add the ball of dough on top and using the palm of your hand start flattening it out, then start rolling it out with a roller, you want a rectangular shape with a thickness between ⅛ to 1/16 of an inch, then cut vertical lines that are 4 inches apart and 2 horizontal lines that are 4 inches apart, to end up with about ten 4 x 4 inch squares

Add ½ a tablespoon of nutella into each square of dough, then fold into the shape of a triangle and using a fork pierce down on the outer edges (on both sides) to seal the dough, add them to a baking tray lined with parchment paper

Add the baking tray into a pre-heated oven, bake and broil option 190 C -375 F for exactly 7 minutes, then remove from the oven and let them cool for 5 minutes

Transfer the nutella pockets to a plate, sprinkle with powdered sugar and serve with the raspberry puree