Russian Pretzel
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 16) |
Ingredients
- 225 g puff pastry
For the shortcrust pastry:
- 125 g flour
- 1 pinch baking powder
- 25 g cocoa powder
- 75 g butter or mararine
- 1 egg white
- 80 g suar
- 1 point vanilla sugar
- 1 egg yolk
- 1 tablespoon milk
- 50 g almond (s), sliced
- powdered sugar
Print Recipe
Pin Recipe Instructions
- Sift the flour, baking powder and cocoa into a mixing bowl. Add the remaining ingredients and quickly process everything into a shortcrust pastry. Wrap the dough in foil and refrigerate for 30 minutes. Roll out the puff pastry into a rectangle (36 x 25 cm). Roll out the shortcrust pastry on a floured work surface into a rectangle (25 x 18 cm). Place the shortcrust pastry sheet on half of the puff pastry sheet. Fold the other half over and press down a little. Now roll out the whole thing into a larger rectangle (32 x 25 cm). Cut the sheet of dough into 16 strips (2cm x 25cm). Turn each strip against each other so that a cord is created. Shape this cord into a pretzel, bow or circle. Place on a floured baking sheet. Mix the egg yolks and milk, brush the dough pieces with them and sprinkle with the almonds. Slide the tray onto the middle shelf of the oven. Bake at top / bottom heat about 220 ° C (preheated) for about 10 minutes until golden. Dust with icing sugar before serving.
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