Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.

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2. Prepare the pastry:

   • Lightly flour your work surface and roll out the puff pastry sheet to smooth it out and slightly thin it (if it’s not already pre-rolled).

   • Spread the hazelnut chocolate spread evenly across the entire sheet.

3. Add the bananas:

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   • Peel and place the bananas along one long edge of the pastry.

   • You can either keep them whole for chunkier rolls or slice them for easier rolling.

4. Roll it up:

   • Starting at the banana edge, gently roll the pastry into a tight log.

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   • Seal the edge by pressing slightly.

5. Slice into rolls:

   • Cut the log into about 1.5-inch slices (you should get around 8–10 rolls).

   • Place the rolls flat-side down on the prepared baking sheet.

6. Egg wash:

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   • Beat the egg with a splash of milk (if using) and brush the tops of the rolls.

7. Bake:

   • Bake for 15–20 minutes or until golden brown and puffed.

8. Cool and serve:

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   • Let them cool slightly, then dust with powdered sugar if desired.

   • Serve warm for the gooey chocolate effect.

Optional Add-ons:

• Sprinkle chopped hazelnuts inside for extra crunch.

• Add a pinch of cinnamon or sea salt for flavor contrast.

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• Serve with a scoop of vanilla ice cream for dessert.

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