Instructions

Step 1: Prepare the Pastry

Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.

Unroll your puff pastry sheet on a clean surface. If it’s too soft, place it in the fridge for 5–10 minutes to firm up.

Step 2: Add the Filling

Spread an even layer of white chocolate hazelnut spread over the pastry smooth but not too thick (about 2–3 mm).

Sprinkle chocolate chips evenly across the layer.

Step 3: Fold, Cut & Twist

Fold the pastry sheet in half lengthwise to cover the filling. Press lightly to seal.

Use a sharp knife or pizza cutter to slice the pastry into long strips (each about 2 to 2.5 cm wide).

Take one strip and gently twist it several times, then spiral it into a swirl shape (like a small bun)

Place each piece on your prepared tray, leaving space between them.

Step 4: Brush & Bake

Lightly brush each twist with milk wash for shine.

Bake for 15–18 minutes or until puffed and golden brown with caramelized edges.

Step 5: Finish with Drizzle

Once warm and flaky, drizzle Nutella over the top in zig‑zag lines. Add sprinkle of powdered sugar if you’d like.