Hazelnut Pastries

Mix 100 g ground hazelnuts, 1 tbsp each of icing sugar and chocolate liqueur and 60 g grated plain chocolate for the filling (makes 60). Bake for 10-12 minutes at 190°C. Heat clear honey to boiling point and brush over the cooked pastries.

For 30 chocolate hazelnut bundles, use 1 quantity filo pastry. Cut out 9 cm squares of pastry. Place some filling in the middle of each bundle and wrap it up. Gather the edges of the pastry and pinch together to seal.

Cut 30 strips of filo that are 5 x 15 cm, for triangular pastries. Place some filling at one end and roll over an edge to form a triangle. Fold this triangle repeatedly over the filling along the entire length of the pastry strip.