Well Made by Kiley

Instructions:
Preheat oven to 475F. Line a baking sheet with parchment paper; set aside.
In a bowl, whisk together the flour, baking powder, baking soda, and sugar.
Add in the cold butter cubes and mix to coat the butter
Then, add in the greek yogurt and vanilla, and mix well to incorporate.
Add 1 tbsp of water at a time and mix, use your hands to incorporate well.
Continue to add water until when you press the dough, it sticks together.
Transfer the dough to a floured surface and knead a couple of times.
Roll the dough out on a lightly floured sure into a long rectangle, about 15x5”.
Cut the long rectangle in two across the width.
Starting with the first half of the dough, cut the rectangle across the width into 5 equal sections. Repeat with the other half of dough.
Cut each of those small rectangles diagonally, creating 10 very small triangles.
Place the small triangles on the prepared baking sheet.
Spread ~1 tsp of the cocoa hazelnut spread onto the triangles, and then roll them up like a croissant.
Repeat with the rest of the triangles.
Once all of the twists are shaped, brush with the melted butter, and bake for 12-16 minutes or until golden.
Remove and then roll them in coarse sugar if desired.
Enjoy!