Shape the chocolate twists. Preheat the oven to 170°C/338°F, convection setting (or 190°C/374°F, conventional setting). Line two baking sheets with parchment paper. Set aside. Carefully unroll the puff pastry and place it back on the paper that was used to wrap it (or parchment paper).. Directions. Heat the oven to 400°F. Beat the egg and water in a small bowl with a fork or whisk. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 14 x 10-inch rectangle. Spread the pastry evenly with the jam. Cut the pastry in half lengthwise. Sprinkle one rectangle with the chocolate.

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Line a baking sheet with parchment paper. Once the oven is preheated, roll out both sheets of the thawed puff pastry so that it is about 1/8″ thick or at least 12″ in diameter. Use a sharp knife or pizza cutter to both sheets of puff pastry into 12″ diameter circles. Spread the chocolate filling on one circle of pastry.. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and lightly grease it with cooking spray. Unfold one sheet of the puff pastry onto a lightly floured work surface. Using a rolling pin, lightly roll the pastry to seal together any folds. Spread Nutella onto the flattened puff pastry dough.