Praline Filo Parcels

Instructions

1. 1

   Preheat your oven to 180°C (350°F).

   Tip: Line a large baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine the caster sugar, light brown soft sugar, and 120ml of milk. Heat over a medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Bring the mixture to the boil, then reduce the heat to medium-low and simmer for 5 minutes.

3. 3

   Remove the saucepan from the heat and stir in the softened butter until it has melted.

   Tip: Let the mixture cool slightly.

4. 4

   Stir in the chopped hazelnuts, vanilla extract, and praline meal.

   Tip: Transfer the mixture to a bowl and let it cool completely.

5. 5

   To make the pastry, combine the flour, baking powder, and salt in a large bowl.

   Tip: Add the softened butter to the bowl and use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs.

6. 6

   Gradually add the praline mixture to the pastry, stirring until the dough comes together in a ball.

   Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

7. 7

   On a lightly floured surface, roll out the pastry to a thickness of about 3mm.

   Tip: Cut the pastry into rectangles that are about 10cm x 15cm.

8. 8

   Place a spoonful of the praline mixture onto one half of each rectangle, then top with another rectangle to form a parcel.

   Tip: Press the edges together to seal the parcel.

9. 9

   Brush the tops of the parcels with a little milk and sprinkle with confectioner's sugar.

   Tip: Bake the parcels for 20-25 minutes, or until they are golden brown.

10. 10

    Allow the parcels to cool in the oven for 5 minutes, then transfer them to a wire rack to cool completely.

    Tip: Serve the parcels warm, dust with confectioner's sugar if desired.