Thaw the puff pastry, following the instructions on the package. (usually about 30 minutes) You don’t want it too warm but cool enough to not have the laminated butter melt while you make the star.

Cut each sheet into about a 9–10-inch circle using a large plate or a cake pan as the guide. A pizza cutter works great for this. Make sure you’re not sliding a knife through it or it won’t puff up as nicely in the oven.

Place one of your circles on the prepared pizza pan or baking sheet.

Warm up your Nutella slightly in the microwave and add about 2/3 of the zest to it. Stir it up to combine and then even spread the Nutella over the top of the puff pastry, leaving about a ¼ inch border with no Nutella around the edge. Use your fingers to help spread the chocolate if needed *see FAQ section for more details below recipe card.

Top with the second puff pastry piece and carefully press down so it sticks.

Place the baking sheet or pizza pan in the freezer for about 10 minutes to firm up a bit again or it will be harder to work with and cut in the next step.

Egg wash-

While your pastry is in the freezer, make the egg wash by whisking the egg and water together. Set aside.

Pastry continued-

Remove from the freezer and put a small bowl or cup (roughly 2-3 inches in diameter) in the middle of the circle to use as your stopping guide.

Cut the puff pastry in 4 even sections starting at the bowl and going out. Then cut each of the fourths in half followed by cutting each eighth in half again, making 16 strips in total.

Lift 2 pieces next to each other and twist both in opposite directions. Pinch the ends together to ensure it won’t open up in the oven, forming a point. Wet your fingers to seal the edge shut if they won’t stay together. Continue on with all the additional pieces, working 2 at a time, making 8 twists in total.

Brush the egg wash all over the top of the pastry (you won’t use all the egg wash, you just want a light even layer over the top) and bake for about 22-27 minutes, until the top is well browned and puffy.

Remove from oven and let cool on the baking sheet for about 5 minutes before gently transferring to a wire rack to cool for an additional 5-10 minutes.

Glaze-

Make the glaze by whisking together the orange juice, powdered sugar and orange zest.

Drizzle over the top of the mostly cooled pastry.

When ready to serve, dust with a generous amount of powdered sugar and the leftover bits of orange zest.

Pull strips off and enjoy.

Best eaten the day it’s made.