|Frozen puff pastry||489 Gram, thawed (3/4 Of A 17-1/4-Ounce/ 489-Gram Package)|
|Ground hazelnuts||100 Gram (1 Cup)|
|Sugar||30 Gram (2 Tablespoon)|
|Ground cinnamon||1 Pinch|
|Egg||1 , separated|
|Powdered sugar||100 Gram, sifted (Scant 1 Cup)|
|Hot water||3 Tablespoon|
On a floured surface, roll out puff pastry dough to a rectangle about 20x8 inches (50x20 cm).
Halve dough lengthwise then cut into 4-inch (10-cm) squares.
To make filling, mix hazelnuts, sugar, cinnamon, honey and egg white in a small bowl.
Divide filling between squares, placing it in the center of each one.
Beat egg yolk and brush over edges of squares.
Fold all corners in to the middle; press together firmly.
Cut small rounds from dough trimmings.
Brush rounds with egg yolk and put on top of parcels, pressing to seal.
Sprinkle a baking sheet with cold water; place pastries on dampened baking sheet.
Refrigerate 15 minutes.
Preheat oven to 425°F (220°C).
Bake pastries 15 to 20 minutes or until puffed and golden.
Transfer to a rack.
To make frosting, blend powdered sugar and enough hot water to give a coating consistency.
Spoon frosting over pastries while they are still warm.