Instructions. Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat. Unfold one sheet of the puff pastry onto a lightly floured work surface. Using a rolling pin, lightly roll the pastry to seal together any folds. Spread ½ cup chocolate hazelnut spread on the pastry, leaving a 1 inch border around all of the edges.. Shape the chocolate twists. Preheat the oven to 170°C/338°F, convection setting (or 190°C/374°F, conventional setting). Line two baking sheets with parchment paper. Set aside. Carefully unroll the puff pastry and place it back on the paper that was used to wrap it (or parchment paper).

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1/4 cup Hazelnuts. Place the second sheet of puff pastry on top of the first one and press the edges to seal the filling. Using a knife cut the dough into 1 inch wide strips. With your index finger press the top edge of each strip while twisting the rest of the strip. Transfer the twists into the prepared baking sheets.. Twist the strips and place on the baking sheets, pressing down the ends. Brush the twists with the egg mixture. Refrigerate for 30 minutes. Bake for 20 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool for 10 minutes on wire racks. Place the chocolate into a medium microwavable bowl.