Place two frozen Rhodes White Loaves on a large plate to thaw for 2 hours.
Preheat the oven to 350 degrees.
Lightly flour a large piece of parchment paper.
Cut each loaf in half lengthwise.
Roll one half out on parchment paper into a 12" circle.
Spread 1/4 cup of chocolate spread in even layer over the dough circle.
Repeat two more times.
Roll out the last dough half and place it on top and gently press down on the layers.
Mark a 3" circle in the center using a cookie cutter or small bowl and pressing down.
Using a sharp knife cut the layered circle into 4 equal parts.
Then cut those equal parts in half, then those halves in half.
You will end up with 16 equal parts.
Take two sections side by side and twist them each away from each other three times.
Pinch together the ends until they make a point.
Repeat with the remaining sections.
In a small bowl whisk together the egg and water together until well combined.
Brush a thin layer of the egg wash over the entire dough star.
Using the parchment paper, transfer to a large baking sheet.
Bake for 30-35 minutes until golden brown.
Let it cool for 10 minutes then dust the entire star with powdered sugar.