Preheat oven to 375°F. Mix hazelnut chocolate spread and all listed flavours, warming the mixture slightly if it begins to thicken.
Place one puff pastry triangle on a parchment-lined baking sheet. Spread the mixture evenly on it and top with the second triangle.
Cut 1/2-inch slits on both sides, leaving space down the middle. Gently twist each slit. Whisk one egg with a tablespoon of water. Brush the entire tree with the egg wash. Bake for 20-25 minutes or until golden on top. Serve with or without dip and enjoy!