1. In a small bowl, whisk the egg with the milk. Set aside.
2. On a work surface, remove the crusts from the bread. Lightly press on the centre of each slice of bread with your fingertips, leaving a ½-inch (1 cm) border all the way around.
3. For each turnover, spread 1 tbsp (15 ml) of the chocolate-hazelnut spread over the centre of each slice of bread. Using a pastry brush, cover the borders of the bread with some of the egg mixture.
4. Fold the bread over, pressing on the edges with your fingers to seal. Using a fork, press the edges together.
5. Brush the tops of the turnovers with the remaining egg mixture.
6. Place the turnovers in the basket of an air fryer. Cook for 5 to 7 minutes at 350°F (180°C) or until golden.
7. Meanwhile, in a small glass bowl, heat the remaining chocolate-hazelnut spread in the microwave oven for a few seconds until runny.
8. Transfer the turnovers to a plate. Drizzle with the runny chocolate-hazelnut spread. Serve immediately topped with fresh fruit, if desired.

Chef’s tip

For best results, use a very soft white bread. Once grilled, the bread will become a perfectly crispy crust.