Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Thaw the puff pastry according to the package instructions, ensuring it remains cool but pliable.

Unroll the first puff pastry sheet on a clean, lightly floured surface. Spread an even layer of Nutella over the surface, leaving a small border around the edges for sealing. If the Nutella is too thick, microwave it for 10–15 seconds to soften.

Carefully place the second puff pastry sheet on top of the Nutella-covered sheet. Gently press the edges to seal. Using a sharp knife or pizza cutter, slice the layered pastry into strips approximately 1 inch wide. For shorter twists, slice the strips in half crosswise.

Take each strip and twist it gently to form a spiral. Place the twists on the prepared baking sheet, spacing them apart to allow for expansion during baking.

In a small bowl, whisk together the egg and water to create the egg wash. Lightly brush each twist with the egg wash to enhance their golden color. If you prefer to skip the egg, this step is optional.

Bake the twists in the preheated oven for 15–20 minutes, or until they are golden brown and puffed. Allow them to cool slightly before serving. Optionally, dust with powdered sugar for added sweetness.