Thaw puff pastry and divide into two. You can mush it together to get two thick disks.

Roll each piece into a large circle about one-eighth-inch thick. I suggest rolling it on Gefen Parchment Paper so you can easily transfer it to a pan.

Spread one circle with chocolate hazelnut spread and top with the other circle.

In the center of the circle, cut a small circle using an overturned glass. This is going to be the center of the pastry.

Using a sharp knife, cut one-inch strips starting from the center. They do not need to be perfect.

After the whole circle is sliced, twist each section and arrange so they look even. Transfer to a large baking sheet or bake on large piece of foil directly on the oven rack.

Bake at 400 degrees Fahrenheit for 20 to 25 minutes, until golden brown.

Let cool and sprinkle with confectioners’ sugar.

Remove the middle circle and replace with a bowl of extra chocolate hazelnut spread for dipping.