Follow the package directions for thawing and unfolding the puff pastry on a lightly floured surface.
Cut pastry into 4 squares. Place a heaping tbsp of hazelnut spread on each square. Top with slivered almonds.
Wet the edges of each pastry and fold to create a rectangle. Press the edges with a fork to seal.
In a small bowl, beat together the egg and 1 tbsp of water. Brush the egg wash across the top of the pastry.
Sprinkle the turbinado sugar across the tops of the pastries. Top each pastry with a few slivered almonds for garnish.
Carefully transfer the pastries to 2 cooking trays.
Place the drip pan in the bottom of the cooking chamber. Using the display panel, select AIRFRY, then adjust the temperature to 330 degrees and the time to 10 minutes, then touch START.
When the display indicates “Add Food” insert one cooking tray in the center position and one tray in the bottom-most position.
When the display indicates “Turn Food” do not turn the food over BUT switch the cooking trays so that the tray that was in the center position is now in the bottom-most position, and the one that was in the bottom position is now in the top-most position.
Watch carefully and remove the pastries when they are a rich golden brown. Serve warm.