First, dice the chocolate. On a second cutting board, roughly chop the nuts, separating them by type. Roll out the puff pastry and, using a pastry wheel, cut out rectangles about 4 cm wide and 6 cm long. Poke holes in the pastry with a fork to allow the pastry to breathe during baking. Place 2 small pieces of chocolate and 4 small pieces of pecan in the center of the rectangle. Fold the rectangle over, sealing the long sides together. Turn the candy over, bringing the closure underneath, and pinch the pastry between your thumb and forefinger to the right and left of the filling to form the candy. Use the tip of your knife to carve two small bows from the candy to make it look even more realistic. Continue with all the puff pastry rectangles, alternating the filling with almonds, walnuts, and pecans. Next, preheat the oven to 190°C (375°F). Arrange the candies on a baking sheet lined with parchment paper. In a bowl, beat the egg well. You'll use it to brush the candies. Once brushed, bake at 190°C (375°F) for 10 minutes. When they're golden brown, remove them from the oven and enjoy them hot! (Recipe created in collaboration with Laura “ladfoodie”) Watch how to make puff pastry candies here: video.