Preheat oven to 400° F (205° C). Line 2 half sheet rimmed baking trays with parchment or silicone mats.

On a rolling mat or lightly floured countertop, unroll 1 sheet of shortcrust pastry. With a 3 1/2 – 4-inch round cutter, cut the pastry into discs.

With a 1 – 1 1/4-inch round cutter, cut a hole in the center of each disc to form an open wreath shape.

Repeat with the second sheet of pastry, then use a rolling pin to re-roll the scraps and cut the remaining discs.

Arrange half of the wreath shapes on prepared tray.

Scoop Nutella into a piping bag fitted with a 1/2-inch round tip.

Pipe a ring of Nutella in the center of each wreath shape, allowing a 1/2-inch border on both the inner and outer edge of the ring.

With a pastry brush, lightly brush beaten egg around the inner and outer borders.

Top each wreath with a second wreath shape, slightly stretching the pastry to fit over the Nutella.

Use your fingers to gently seal the edges of each wreath, sealing the inner edge first, then use a fork to crimp the edges of each disc. (If desired, you can also use a fondant tool to create a scalloped edge.)

With a pastry brush, brush the tops of the wreaths with beaten egg.

Bake in preheated oven for 20 minutes, or until deeply golden brown.

Allow to cool on tray for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes.

Glaze:

Add the confectioner’s sugar to a small bowl.

Whisk in the milk and orange oil. Mixture will be extremely thick.

Whisk in the green gel coloring.

Add milk, 1/4 teaspoon at a time, until glaze is just thin enough to pipe. (It should still seem very thick, and will stick to the whisk when lifted from the bowl. If glaze drips rapidly from the whisk, it is too thin. If this happens, add additional confectioner’s sugar by the teaspoonful to adjust consistency.)

Scoop into a piping bag fitted with a 1/2-inch round tip.

Pipe a thing ring of green glaze around the top of each wreath. Use a light hand when piping; the glaze will spread.

Allow  to set for 1-2 minutes. Decorate with red hots, M&Ms, sprinkles, or other toppings.

Serve Nutella wreath hand pies at room temperature.

Store leftovers in an airtight container at room temperature for up to 3 days.