Warning: Nut allergy allert!!

80g (2¾ oz) choc-hazelnut spread
80g (2²/³ cup) icing (confectioners') sugar
2 sheets puff pastry, thawed
1 egg, lightly beaten
icing (confectioners') sugar, to dust

Preheat the oven to 200°C (400°F/ Gas 6). Combine the choc-hazelnut spread and icing sugar and roll into a 20cm (8 in) long roll. Wrap the roll in plastic wrap and twist the ends to enclose. Refrigerate for 30 minutes. When firm, cut the roll into eight even pieces. Roll each of the pieces in icing sugar.

Cut each sheet of puff pastry into four squares. Place a piece of the choc-hazelnut mixture roll onto each square of pastry and roll up to enclose. pinch the ends and brush lightly with egg. Bake for 15 minutes, or until the pastry is golden.

Dust with icing sugar.

Serves 4.