1. Preheat oven to 220°C fan and line a large baking tray with grease proof paper.
2. Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some flour if the pastry is too sticky.
3. Spread 85g of the vegan Nutella over one half of the pastry sheet, leaving the other half plain.
4. Lift up the plain pastry, and fold over, on top of the chocolate hazelnut spread to create a parcel.
5. Using a sharp knife or pizza roller, cut the pastry into strips (as wide as you’d like them).
6. Twist the strips then weave two strips together to form the twists. You should find that they fall naturally into place as you start to twist them.
7. Place on the baking tray, leaving enough space between them to allow them to puff up.
8. Brush the tops and sides of each twist with some dairy-free milk.
9. Place the tray in the oven and bake for 10–12 minutes or until the pastry is golden in colour.
10. Once fully baked, remove the tray from the oven and allow to cool slightly before serving.

Serve and enjoy!