Danish Hazelnut Parcels

Makes: 24 Hazelnut Parcels    Oven: 180 °C / 350 °F
Preparation Time: 1 hour 30 minutes    Baking Time: 15 – 20 minutes


360 g Cake flour ( 3 x 250 ml / 3 cups )
5 ml Salt ( 1 tsp )
60 ml Sugar ( 4 tbsp )
250 g Butter
10 g Anchor Instant Yeast ( 1 packet )
80 ml Lukewarm water
2 Large eggs, beaten
Beaten egg, to brush


100 g Ground hazelnuts or almonds
30 ml Castor sugar ( 2 tbsp )
5 ml Cinnamon ( 1 tsp )
30 ml Syrup or honey ( 2 tbsp )
30 g Butter


100 g Dark baking chocolate, melted
Icing sugar, to dust


  1. Mix the flour, salt and sugar together.
  2. Rub the butter into the mixture, keeping aside a few pieces of butter. Don’t rub in too finely to resemble breadcrumbs
    (should be coarse).
  3. Add the Anchor Instant Yeast and mix.
  4. Mix the water and beaten eggs together, add to the flour mixture and mix gently to form a crumbly dough.
  5. Place the dough in a bowl, cover with greased plastic and refrigerate for 12 – 24 hours.
  6. Mix all the ingredients for the filling until smooth and keep cold.
  7. Roll the dough out on a floured surface to a thickness of about 5 mm. (Sprinkle flour onto the work surface as well as onto the pastry, if necessary)
  8. Cut the pastry into strips of 10 cm and then cut squares of 10 cm x 10 cm. Place a spoonful of filling onto each square and wet the corners with water. Fold the corners up to form a parcel and seal well.
  9. Cut small shapes – leaves, squares or rounds with a cookie cutter, wet the top of the parcel and place on top to
    finish off neatly.
  10. Place pastries on a lightly greased baking tray, cover with greased plastic and rise in a warm place for 15 – 20 minutes.
  11. Brush gently and evenly with beaten egg and bake in a preheated oven at 180 ˚C / 350 ˚F for 15 – 20 minutes
  12. Drizzle with melted chocolate and dust with icing sugar.


This easy Danish Pastry can be
used for any of the pastry recipes,
including Croissants.

Danish Hazelnut Parcels
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