Preheat the oven to 350 degrees.

Using a small rolling pin, roll out each sheet of the crescent roll dough until you have 2 larger rectangles that are slightly larger than what you started with and the perforated portions are blended back together.

Divide the Nutella between the two sheets and spread it until you have an even layer.

Starting on the long end of the rectangle, roll up the dough into a log.

Cut the dough in half, giving you shorter logs.

Then cut each of those logs in half, lengthwise – exposing the inner layers of the logs.

Repeat with the second sheet. When you are finished – you should have 4 pieces out of each sheet.

Next, twist 2 of the strips together - allowing the inner layers to show across the top. Repeat with the remaining strips.

Place the twists on a parchment-lined baking sheet.

Combine the egg with a splash of water. Whisk to combine.

Brush the eggwash over the tops of the twists and then sprinkle with the raw sugar.

Bake for 22-28 minutes - this will depend on your oven and how thick you made the twists.

Remove and allow them to cool on the baking sheet for at least 10 minutes before removing.

You can slice or pull them apart to serve.