Preheat oven to 180°C. Line 2 baking trays with paper.
To make the filling, place nuts and sugar into TM bowl and mill 10 sec/speed 10.
Add remaining ingredients and cook 8 min/60°C/speed 3. Cool.
Spread filling onto each sheet of puff pastry. leaving a 2cm border. Roll up tightly.
Cut roll lengthways, leaving the top joined. Exposing the insides, twist pastry until you get to the bottom. Pinch together to seal and place on tray.
Brush with egg wash and bake for 20-25 minutes until golden. Dust with icing sugar and serve with your favourite brew choc!