Step 1

Mix sugar: Combine ½ cup demerara sugar and ¼ teaspoon fine sea salt in a small bowl.

Step 2

Roll dough: For each puff pastry sheet (see note 3)—On a clean surface, sprinkle 3 tablespoons of the sugar mixture to form a 11-inch (28 cm) square. Gently lay 1 sheet thawed puff pastry on top. Sprinkle another 3 tablespoons of the sugar mixture on top of the pastry sheet. Use a rolling pin to gently roll pastry into a 11-inch (28 cm) square, pressing the sugar in as you roll. (You can use a bench scraper or knife to straighten edges if needed).

Step 3

Warm Nutella: Microwave ½ cup Nutella in 20 second intervals (stirring in between), until warm and spreadable. (The Nutella should drizzle off a spoon, but not be steaming hot.)

Step 4

Spread and roll: Spread the Nutella over the puff pastry, leaving a ¼-inch (0.6 cm) border. Roll one side inward towards the center of the pastry. Then, repeat with the other side until they meet to form a log.

Step 5

Freeze and preheat: Transfer log onto a parchment lined baking sheet. Freeze for 15 minutes. (Log should be firm but not frozen through). Meanwhile, pre-heat oven to 450℉ (230℃).

Step 6

Slice and bake: Cut log into ½-inch (1.25 cm) thick slices. Dip each slice into the remaining sugar to coat all sides. (You should have 2 tablespoons sugar left, but top up with more if needed). Arrange cookies on a parchment-lined baking sheet, 2-inches (5 cm) apart. Bake until cookies are golden brown, 12 to 14 minutes (see note 4). Let cool completely.