Remove puff pastry from freezer at least 30 minutes before use. It will need to be thawed before you can use it.
Place one layer of puff pastry on a parchment-lined baking sheet.
Spread chocolate hazelnut spread over the puff pastry in a tree shape.
Sprinkle the chocolate hazelnut spread with cinnamon.
Place the other layer of puff pastry over the chocolate hazelnut spread and flatten with your hands.
Gently with your fingers try to feel the outline of where the chocolate hazelnut spread is. Carefully begin cutting along the edges with a sharp knife. Remove the excess pastry.
At the base of the tree carefully cut away two strips either side to form the base of the tree trunk.
Pressing the knife blade rather than slicing, begin cutting the pastry to form the branches, following the line of the trunk and getting narrower the further up they go.
The tree "branches" are now ready for twisting.
Beginning at the base, twist the pastry away from you, trying to get in at least two turns on the lower branches. You may need to clean your hand between each twist as the chocolate hazelnut spread can get messy.
Continue moving up the tree, twisting away from you as you go.
At the top of the tree, you may only get a single twist in the top branches.
Brush the star and tree with lightly beaten egg.
Bake in a 350 degree F oven for 18-22 minutes, or until risen and golden brown.
Dust the tree with powdered sugar.
Best if served right away.