Steps
- Preheat the oven to 400°F / 205°C and line a baking sheet with parchment. Unfold 490g of thawed cold puff pastry as two sheets on a floured counter and lightly roll to smooth the creases.
- Divide 1 cup of chocolate-hazelnut spread between the sheets, leaving a 1in / 2.5cm border. Roll each tightly from a long edge into a log.
- Split each log lengthwise and twist its two halves together, pinching the ends closed. Transfer both braids to the sheet and brush with 1 beaten large egg.
- Bake for 15-20 minutes, until golden and cooked through. Cool on the sheet for at least 10 minutes, then slice.