Description
I really wanted to bake something such, than you would crackled in the morning with a Cup of coffee that it can be stored for a day or two, and at the same time, like my boys. And that happened what happened))
Ingredients
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Flour
220 g
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Sugar
75 g
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Butter
150 g
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Cocoa powder
20 g
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Yolk egg
1 piece
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Puff pastry
300 g
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Egg white
1 piece
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Powdered sugar
100 g
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Almonds
40 g
Cooking
Mix the flour, sugar and cocoa.
In the middle put the egg yolk and diced butter. To mix and knead dough. Wrap in cling film and put in the cold.
At this time, defrost the puff pastry. Layers of dough to put on top of each other and roll out on a lightly floured work surface into a rectangle. Protein whip and spread it over the rolled out dough. Protiven grease or lay a baking paper. Heat the oven to 200 degrees.
Chocolate shortbread dough to distribute evenly on the puff pastry and squeeze well.
The dough is cut into strips and each twist and shape pretzel.
Bake in the oven for 15-20 minutes.
Mix the icing sugar with 2 tbsp/liter of hot water. To smear frosting hot pretzels and immediately sprinkle with almond flakes.
The finished pretzels are perfectly stored in a jar for a few days. Bon appetit!
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