Chocolate Hazelnut Puff Pastry

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, whisk together the egg and water to make an egg wash. Set aside.
3. Roughly chop the hazelnuts and toast them in a dry skillet over medium heat until fragrant and golden, about 3 to 5 minutes. Set aside to cool.
4. On a lightly floured surface, roll out the cold puff pastry into a 12x12-inch (30x30 cm) square.
5. In a small bowl, combine the chocolate-hazelnut spread with the vanilla extract, stirring until smooth.
6. Cut the puff pastry into 12 equal rectangles (approx. 4x3 inches).
7. Spread about 1 tablespoon of the vanilla-infused chocolate-hazelnut spread over each piece, leaving a 1/4-inch border.
8. Sprinkle the toasted chopped hazelnuts evenly over the spread on each piece.
9. Fold each rectangle in half or into a shape that seals the filling inside. Press edges firmly to prevent leakage.
10. Place the pastries on the prepared baking sheet, spacing about 1 inch apart.
11. Brush the tops of each pastry generously with the egg wash, then sprinkle with coarse sugar.
12. Chill the assembled pastries in the refrigerator for 30 minutes to help them hold their shape during baking.
13. Bake for 18 to 20 minutes until puffed and golden brown.
14. Remove from oven and cool on a wire rack before serving.