Preheat the oven at 170 -180 degrees. Beat egg yolks thoroughly with sugar, salt, add lemon juice, olive oil, very cold beer and quickly knead the dough. Knead by hand for 20 minutes until smooth and put in the fridge for 15 minutes. The dough should be very smooth, soft, not tight. Softer than the dough for dumplings. Therefore, add the flour when kneading small portions. Oil to put in a plastic bag and smash with a rolling pin in a rectangular formation. Remove dough from refrigerator, sprinkle the table with flour and roll out the dough into a rectangle. Put the oil on the dough and wrap it so the oil was between 3 layers of dough. Thus prepared dough is wrapped tightly in foil and put in freezer for 15 minutes. Chilled roll the dough in length and again folded in 3 layers, wrap in cling film and put in freezer for 15 min repeat 4 -5 times. (more rolling with cooling, the more layers in the product). The last time roll out the dough into 3 to 4 mm and cut the necessary triangles, turn them, lubricates the egg, beaten with 1 tbsp water, and put to bake until Golden brown (for Breakfast you can make with any filling).

Filling Breakfast: 1. cheese, grated cottage cheese and dill 2. boiled chicken, pounded with butter, and pieces of prunes 3. melted cheese, slices of ham 4. pieces chopped chocolate