Preheat the oven to 425 degrees. Place the puff pastry on a parchment-lined baking sheet. Roll up a small portion of each edge to create a crust. Using a fork, prick just the bottom of the pastry several times. Bake for 20 to 30 minutes or until puffed and golden brown. Let cool.
When the puff pastry has cooled completely, spread the chocolate hazelnut spread over top. If it is too hard to spread over the pastry, warm the chocolate hazelnut spread so it is slightly melted. Sprinkle the berries over top. Chill until ready to serve.