Nut parcels

makes 8

Rating (1 ratings)


1 sheet of puff pastry, chilled

30 g raisins
15 g dried cranberries
30 ml rum
100 g walnuts
30 ml liquid margarine
30 g Dansukker Icing Sugar
25 g Dansukker Light Syrup
2 g Dansukker Vanilla Sugar

For brushing
1 egg

To decorate
Dansukker Icing Sugar


Combine the raisins, cranberries and rum in a bowl and leave to soak for an hour. Finely chop the nuts. Combine all the ingredients for the filling. Divide the puff pastry sheet into 8 equal pieces and spoon a little filling on each piece. Fold the pastry into little parcels. Place on a baking sheet lined with baking parchment. Brush the parcels with lightly beaten egg. Bake at the centre of the oven at 200 °C for approx. 20 minutes. Leave to cool on a wire rack. Dust the parcels with icing sugar to serve. Best eaten slightly warm.

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