Unroll one puff pastry sheet onto a piece of parchment paper. Spread the chocolate hazelnut spread evenly over the pastry, leaving a small border. Sprinkle with chopped hazelnuts.
Carefully place the second puff pastry sheet on top, pressing down lightly to seal the layers together.
Place a small glass in the center of the pastry to act as a guide. Using a sharp knife, cut the pastry from the edge of the glass to the outside edge, dividing it into 4 quarters, then 8, and finally 16 equal strips.
Remove the glass. Take two adjacent strips and twist them outward, away from each other, twice. Pinch the ends together securely to form a point. Repeat this process around the entire circle to create an 8-pointed star.
Brush the top of the assembled star pastry with beaten egg wash for a golden finish.
Bake in a preheated oven at 180°C (350°F) for 20 to 28 minutes, or until the pastry is well browned and crispy. Let cool slightly before serving.
Cook it hands-free.
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