Preheat oven to 180°C.

Spread out your 4 sheets of thawed puff pastry on the counter and using a larger dinner plate as a guide, trim each sheet into a circle with a sharp knife.

Lay the first circle of pastry onto a sheet of baking paper and spread a generous layer of chocolate macadamia spread, leaving 1cm clear around the edge.

Place your second sheet of pastry on top and repeat this process until you have 3 chocolatey layers.

Place the final sheet of pastry on top and gently press down.

Next, place a water glass in the centre of the circle. Use a sharp knife to cut the pastry into quarters, leaving the centre intact. Then, divide each quarter into 4 equal parts, creating 16 equal parts or "petals".

To braid the dough, take 2 petals and twist them in the opposite direction of each other, creating 2 ribbons of chocolate spread on each petal. Repeat this process on all 16 petals. Tuck each edge of the petals under themselves, pinching the seams.

Carefully transfer to a baking sheet.

Brush dough with egg white and sprinkle with chopped macadamia nuts, then bake for 20 minutes.

After 20 minutes, rotate the baking tray and cover pastry with aluminium foil.

Lower the oven temperature to to 150°C and bake for 25-35 minutes, or until the puff pastry is golden brown.

Let stand for 5 minutes before serving.