Preheat your oven to 400°F (200°C).

Yes, actually preheat it. Warm ovens = flaky pastry magic.

Unroll the puff pastry onto a lightly floured surface.

If it cracks a little, don’t panic. Puff pastry is dramatic but forgiving.

Cut each sheet into triangles.

Think pizza slices, not geometry homework.

Add a spoonful of chocolate hazelnut spread near the wide end.

Don’t overfill unless you enjoy cleaning burnt chocolate off baking trays.

Roll them up gently toward the point.

Loose rolls puff better. Tight rolls = sad croissants.

Brush with beaten egg.

This is how you get that “I bought these from a bakery” shine.

Bake for 15–18 minutes until golden and puffed.

Your kitchen will smell incredible. This is your reward.

Cool slightly, then dust with powdered sugar if using.