1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. Unfold the puff pastry on a lightly floured surface and gently roll to smooth seams.

3. Spread the chocolate hazelnut spread evenly over the pastry, leaving a 1/2-inch border.

4. In a small bowl, mix the granulated sugar and cinnamon, then sprinkle evenly over the chocolate.

5. Fold the pastry in half lengthwise and press gently to seal. Cut into 10 even strips.

6. Twist each strip several times, place on the baking sheet, and brush with egg wash made from the egg and water.

7. Bake for 18-20 minutes, until puffed and golden brown. Cool slightly before serving.