1. Preheat oven to 220°C fan and line 2 large baking trays with grease proof paper.
2. Mix your vegan Nutella and orange oil/ extract together in a small bowl using a fork to gently whisk them together to combine.
3. 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.
4. Spread 100g of the orange chocolate spread over one half of the pastry sheet, leaving the other half plain.
5. Sprinkle with chopped hazelnuts and press them down slightly to stick (optional).
6. Lift up the plain pastry, and fold over, on top of the Biscoff to create a parcel.
7. Using a sharp knife or pizza roller, cut the pastry into strips (as wide as you’d like them).
8. Twist the strips then roll into spirals.
9. Place on the baking tray, leaving enough space between them to allow them to puff up.
10. Brush the tops and sides of each swirl with some dairy-free milk.
11. Place the tray one at a time in the oven and bake for 10–12 minutes or until the pastry is golden in colour.
12. Once fully baked, remove the tray from the oven and place the other tray in to bake and repeat.
13. Allow to cool slightly, then serve with a dusting of icing sugar (optional).

Serve and enjoy!