2 puff pastry sheets (about 1 pound), thawed in the refrigerator.
1 heaping cup chocolate hazelnut spread
1/4 cup chopped hazelnuts
1 egg yolk
confectioner's sugar for garnish
optional: dried fruit, chocolate chips, strawberry or raspberry slices
1/2 cup granulated sugar plus 1 teaspoon ground cinnamon, to dredge the extra pieces of puff pastry and to make sweet cinnamon twists
Preheat oven 400 Fahrenheit, 200 degrees Celsius.
Cut out a 12 inch wide heart on a piece of paper.
Roll out each puff pastry sheet to match the size of the heart stencil.
Cut the puff pastry sheets in the shape of the heart.
Save the extra pieces of puff pastry and cut them into strips. Keep them in the refrigerator until ready to use.
Chill the hearts for about 10 minutes in the freezer.
Line a baking tray with parchment paper and place one of the hearts on it.
Spread the chocolate hazelnut spread evenly over it all the way to the edges.
Sprinkle the chopped hazelnuts or dried fruit on top.
Cover with the remaining puff pastry heart.
Using a pizza cutter, slice strips from the edge to almost the middle of the heart going all around.
Turn each piece to create twists.
Whisk the egg yolk together with about 2 tablespoons of water or milk to create the egg wash.
Brush the entire heart with egg wash.
Take the remaining pieces of puff pastry and roll them in the cinnamon sugar mixture. Twist them and place on a baking sheet lined with parchment paper.
Bake both trays in the preheated oven for 15-20 minutes or until golden brown.
Dust with confectioner's sugar as soon as the heart comes out of the oven.
Tip: This dessert can be prepared up to 1 day ahead of time and stored in the refrigerator. If preparing ahead of time do so without baking it. Bake it at the time of serving as this tastes best warm while the pastry is still flaky and the chocolate spread is still creamy and soft from the heat.