- 1 refrigerated pie crust, softened as directed on box, such as Pillsbury™
- All-purpose flour, for dusting
- 1 egg, beaten
- ½ Cup hazelnut spread with cocoa
- 1 Tablespoon sugar or decorator sugar crystals
Preheat the oven to 400 degrees F. Line a cookie sheet with parchment paper or foil.
Unroll the pie crust on a lightly floured work surface. Cut the dough into 1½-inch-wide strips. Trim the ends to straighten. Gently fold each strip in half lengthwise, making a crease down middle. Unfold the crust, then brush each strip with the beaten egg.
Spoon a heaping teaspoonful of the hazelnut spread in a thin line lengthwise down one side of each strip. Fold over on the crease. Use a fork to crimp the edges together. Place on cookie sheet. Lightly brush the tops of the sticks with the beaten egg. Sprinkle with sugar.
Bake until the edges are golden brown, 12 to 14 minutes.