Directions

1. Heat the oven to 400°F.  Line a baking sheet with parchment paper.

2. Unfold 1 pastry sheet on a work surface. Roll the pastry sheet lightly into a 10 1/2-inch square. Repeat with the remaining pastry sheet. Cut each into a 10-inch circle.

3. Spread the hazelnut chocolate spread on 1 pastry circle to within 1/4-inch of the edge. Cover with the remaining pastry circle and press gently so the top pastry circle adheres to the filling. Do not pinch the edges closed.

4. Lightly press the rim of a 2-inch-wide glass into the center of the pastry to make an indentation. Using a sharp knife, leaving the circle in the center uncut, cut the pastry into 4 wedges. Cut the wedges in half to make 8, then in half again to make 16 wedges (still connected in the center).

5. Gently lift 1 wedge and twist 3 to 4 times, making sure that the wedge remains connected to the center (for the best "puff" don't twist too tightly or pinch the edges). Repeat with the remaining wedges, making sure to twist all in the same direction. Beat the egg and water in a small bowl. Brush the pastry with the egg mixture.

6. Bake for 20 minutes or until the pastry is golden brown. Let the pastry cool for 5 minutes on the baking sheet. Sprinkle with the confectioners' sugar before serving.

7. How to Thaw? Thaw time may vary. Pastry should unfold easily but still be
   cold after thawing. At room temperature, thaw unwrapped pastry for no more than 40 minutes. In the microwave, wrap pastry in paper towel and microwave on HIGH for 15 seconds, then turn it over and microwave for another 15 seconds. If it doesn’t unfold easily, microwave for another 5 seconds on each side.