Divide the puff pastry in half. Place each half onto a floured surface and roll the dough out into a 15”x5” rectangle.
Slice each rectangle into 6 triangles with a sharp knife. Spread 1 tsp of Nutella onto each triangle, leaving about ¼ inch from the edge.
Place 1 tsp of apricot jam onto the base of each triangle, then gently roll them into croissant shapes.
Place the croissants on a baking sheet lined with parchment paper and brush with the lightly beaten egg.
Bake the croissants at 425F for 12-15 minutes until golden brown.