Pre-heat oven to 200°C.

Allow the puff pastry sheet to thaw.

While it is thawing, dry roast the almonds till it is crunchy. Ensure it does not burn as it will alter the taste of the final output significantly. Once done, allow it to cool and then roughly chop these.

With a pastry brush, apply a little butter on the surface of the pastry sheet.

Using a butter knife, make a cut halfway through on either sides in a ‘V’ shape, allowing some space in between to spread Nutella. Ensure the width of each strip is about 2.5 to 3 cms each.

Slather a generous amount of Nutella on the uncut space. Spread it so the remaining surface is evenly coated with Nutella.

Sprinkle the chopped almonds.

Now, fold the pastry sheet mimicking the braiding action. Start with the strip from the left, fold the strip on the right over it; follow that for the rest of the strips until the pastry is completely covered.

Line a cookie tray with baking paper, brush a little butter on the surface where you intend to place the pastry sheet to bake.

Gently place the pastry on the butter-coated tray. Brush the top of the pastry with butter.

Pop it into the oven for about 20minutes or until it has slightly browned.

Remove from the oven once done. Cut them along each braid to make them into bite-size pieces and serve warm.