Step 1

Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat

Step 2

Unfold 1 sheet of the puff pastry onto a lightly floured work surface

Step 3

Using a rolling pin, lightly roll the pastry to seal together any folds

Step 4

Spread ½ cup of the chocolate hazelnut spread on the pastry, leaving a 1 inch border  around all the edges

Step 5

Beginning at the longest end, tightly roll up the pastry into a log

Step 6

Cut the log in half lengthwise, then carefully twist together the two pieces to form a braid, pinching the ends together to hold the braid in place

Step 7

Repeat the filling, rolling and braiding process with the remaining sheet of puff pastry and the remaining chocolate hazelnut spread, then arrange the twists on the baking sheet

Step 8

In a small bowl, whisk the egg, then brush it on the twists

Step 9

Sprinkle the twists with the crystal sanding sugar (if using) and bake until golden brown and cooked through, 25 to 30 minutes

Step 10

Remove the twists from the oven and allow them to cool for at least 10 minutes on the baking sheet before slicing and serving