Method
Step 1: Prepare the oven
Preheat the oven to 200°C (180°C fan).
Line a baking tray with baking paper.
Step 2: Prepare the pastry
Unroll the puff pastry onto a lightly floured surface.
If the chocolate hazelnut spread is firm, warm it slightly so it spreads easily.
Spread the 180g chocolate hazelnut spread evenly over the entire surface of the pastry, leaving a small border around the edges.
Step 3: Fold the pastry
Fold one half of the pastry over the other half to create a rectangle.
Gently press down to seal the layers together.
Step 4: Cut into strips
Using a sharp knife or pizza cutter, cut the pastry into strips approximately 2cm wide.
You should get around 10 to 12 strips, depending on the size of your pastry.
Step 5: Twist the strips
Pick up one strip at a time.
Hold both ends and twist several times to create a spiral effect.
Place each twist onto the prepared baking tray, leaving space between them.
Step 6: Add the egg wash
Beat the 1 egg in a small bowl.
Brush the twists lightly with the beaten egg.
Sprinkle the 15g chopped roasted hazelnuts evenly over the twists.
Step 7: Bake
Bake for 15 to 18 minutes or until the twists are puffed and deep golden brown.
Remove from the oven and allow to cool on the tray for 5 minutes.
Step 8: Finish and serve
Transfer the twists to a wire rack to cool slightly.
Dust with 10g icing sugar if desired.
Serve warm or at room temperature.
Storage
Store in an airtight container at room temperature for up to 2 days.
Reheat in a 180°C oven for 3 to 5 minutes to refresh their crispness.
