Almond – Cream – Pretzels
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 375 grams flour
- 80 g suar, brown
- 1 teaspoon cinnamon, ground
- 125 g sour cream
- 250 g butter, cold
- Flour for the work surface
- 2 tablespoon whipped cream
- 100 g suar, coarse (ranulated suar)
- 80 g almond (s), chopped
- Fat for the baking sheet
Print Recipe
Pin Recipe Instructions
- Sieve the flour on the work surface, press a well in the middle,
- Add the sugar, cinnamon and the sour cream. Put the butter in flakes on the edge and quickly work everything from the outside in to a smooth dough. Shape the dough into a ball, wrap it in cling film and let it rest in the fridge for 30 minutes.
- Divide the dough into 4 pieces, cut each piece in turn into 10 pieces. Shape each part into a long, thin roll on the floured work surface and place in a small pretzel.
- Brush the pretzels with the whipped cream. Mix the granulated sugar with the chopped almonds and press the pretzels in with the top.
- Place on a greased baking sheet and bake in a preheated oven at 200 ° C for about 10 minutes until golden yellow.
- Let the finished pretzels cool on a wire rack.
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