Let store bought puff pastry squares defrost for 40 minutes to one hour at room temperature.

Preheat to oven to 400 degrees. When the pastry is defrosted, but still very cold, we are ready to go.

On a lightly floured surface, roll the pastry square just enough to fit a 9-or 10-inch round template. (Use a pie pan or tart pan as the template)

Cut the pastry around the template.

Repeat with the second piece of puff pastry.

Transfer one of the pastry circles - parchment and all - to a large sheet tray.

Spread Nutella all the way to the edges of the pastry circle.

Then spread preserves over the Nutella, leaving about a 1/2 border around the outer edge.

Lay the second circle of pastry on top and score the center with a shot glass or a small cookie cutter.

Then, use a sharp knife to make cuts outward from the scored circle in the center. Then, use a sharp knife to make cuts outward from the scored circle in the center. Each half of the pastry should have 6 star points. So start by making center cuts. Then, make quarter cuts. Then make 2 cuts in each quarter – creating three star points per each quarter.

Take one star point in each hand and twist the star points toward each other. Repeat with the rest of the star points.

Brush the tops and sides of the star with egg wash.

Bake the Nutella and Cherry Tear and Share for 18-23 minutes, until the pastry is puffed and golden and is baked through.

Let the pastry cool for about 5 minutes, then use a large spatula or aluminum pizza peel to transfer to a serving plate.

Then dust the star with powdered sugar.