Soma Rathore of www.ecurry.com makes these lovely swirls that my family is now addicted to. Her advice on handling puff pastry: Do not allow the sheets to get too soft, or it will be difficult to work with them. If they do get too soft, chill them in the refrigerator for a few minutes.
Makes about 12 swirls
3 sheets store-bought puff pastry (each strip/sheet approximately 2 1/2-by-12 inches)
3/4 cup Nutella
1/4 teaspoon orange extract or 1/2 tablespoon orange blossom water
3/4 cup lightly toasted nuts, chopped into small pieces (use any nut of your choice — hazelnut, walnut, macadamia)
Melted butter, as needed
Sugar, for lightly rolling the swirls
Thaw the frozen puff pastry sheets for 30 to 40 minutes at room temperature. The sheets should be slightly stiff, but soft and pliable enough to fold/bend without tearing.
Preheat oven to 375 degrees.
Place the Nutella in a heat-proof bowl and heat in the microwave for about 15 seconds. Add the orange extract/orange blossom water and whisk it until smooth and silky.
Take 1 pastry sheet, and spread one third of the Nutella on it, leaving a little bit of space on the edges, so the Nutella does not ooze out when rolled and baked.
Sprinkle one third of the toasted nuts evenly over the Nutella. Hold the 2 ends of the shorter side of the strip and tightly roll the strip into a cylinder. Seal the end/edges with a wet finger; press it down well so it does not come apart while baking.
Brush the pastry roll with melted butter. With a very sharp knife, slice each roll horizontally into 3 to 4 swirls.
Repeat with the other 2 pastry sheets.
Roll all of the swirls in sugar and bake for 12 to 15 minutes, or until golden. Remember that dark baking trays will bake the pastry faster, so keep an eye on them while they are baking.
Remove from the oven, cool for about 10 minutes and serve.