Nutella filo twists with vanilla syrup

For the optional syrup, bring the sugar and water to a boil in a small saucepan until the sugar has dissolved completely.

Turn off the heat, stir in the vanilla extract and set aside to cool.

Thaw the filo overnight in the refrigerator, then leave at room temperature at least an hour.

Warm the chocolate hazelnut spread in warm water or a few seconds in the microwave so it pours.

Brush one filo sheet gently with melted butter, lay another on top and brush it.

Scrunch the sheets from both sides toward the center, keeping the middle loose; drizzle spread down the center, close gently and twist slightly.

Set the twists in a 9 by 13 inch baking pan and brush generously with the remaining butter.

Bake at 350F on the center rack until golden and crispy, about 30 minutes.

Pour the syrup over as soon as they come out of the oven, or skip it and dust with powdered sugar; cool a little before serving.