Preheat oven to 400 and line a baking sheet with parchment paper. Unroll 1 pastry sheet and use a rolling pin to shape it into a 10" x 15" rectangle. Place onto the parchment paper.

Spread the hazelnut spread onto the puff pastry in a thin layer. Unroll the second pastry sheet and using a rolling pin, shape it into a 10"x 15" rectangle and place on top of the hazelnut spread.

Use a knife to cut the rectangle into a large triangle. To get both sides the same, cut one side and flip the scrap piece over to the other side to use as a template. With the scrap pieces, use small cookie cutters to cut stars and ornament shapes out of the pastry. Set aside.

Place 2 knives on the puff pastry in the center as a guide. Using a knife, cut 1" wide strips into each side of the triangle, stopping at the knife guide. Repeat on the other side. Remove the knives.

Using your fingers, pick up each strip and twist two to three times. Gently place back onto the parchment paper. Repeat until all of the cut strips are twisted. Brush with beaten egg and top with scrap cutouts to look like a tree. Brush the top of the cut outs with remaining egg. Sprinkle coarse sanding sugar on top of the tree.

Bake for 15-18 minutes or until golden brown. Let cool before serving.