Preheat oven to 375°F and line a large baking tray with parchment paper.

Add the Oreos and blend until fine and ground in a small food processor or blender. Add the cream cheese and blend until it forms a dough-like consistency.

Unroll the thawed puff pastry sheet on the parchment paper. If the puff pastry sheet is sticky, sprinkle some flour on it and your surface before using it. Use a rolling pin to slightly flatten the puff pastry out.

Scoop the Oreo mixture onto one of the pastry sheets. Spread it all the way to the ends with a spatula. Add the second pastry sheet on top of the Oreo filling.

Using a pizza cutter, cut the pastry into strips about half an inch wide (or thinner).

Take both ends of the strips and twist 2-3 times. Continue with the rest of the strips and place them on the baking tray at least 1 inch apart.

Brush the tops of each twist with milk to get a glazed golden color.

Bake for about 15 minutes or until the pastry is golden from the top.

While the twists are baking, make your Nutella glaze. In a small bowl, add powdered sugar, Nutella (or chocolate hazelnut spread of your choice), vanilla, and milk. Whisk until you get a glaze consistency.

Once baked, remove the tray from the oven and sprinkle with powdered sugar (optional).

Allow to cool slightly, then dip in your Nutella glaze and enjoy!