Russian pretzels

Ingredients for 16 servings:

• 225 g puff pastry
• 125 g flour
• 1 pinch of baking powder
• 25 g cocoa powder
• 75 g butter or margarine
• 1 egg white
• 80 g sugar
• 1 tbsp vanilla sugar
• 1 egg yolk
• 1 tbsp milk
• 50 g almond(s), sliced
• powdered sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Sift flour, baking powder, and cocoa powder into a mixing bowl. Add the remaining ingredients and quickly knead everything into a shortcrust pastry. Wrap the dough in cling film and chill for 30 minutes. Roll out the puff pastry into a rectangle (36 x 25 cm). On a floured work surface, roll out the shortcrust pastry 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 lightly. Now roll the whole thing out into a larger rectangle (32 x 25 cm). Cut the pastry sheet into 16 strips (2 cm x 25 cm). Twist each strip against each other to form a “cord.” Shape this cord into a pretzel, bow, or circle. Place on a floured baking sheet. Whisk together the egg yolk and milk, brush the dough pieces with it, and sprinkle with the almonds. Place the baking sheet on the middle rack of the oven. Bake at 220°C (preheated) for about 10 minutes until golden brown. Dust with powdered sugar before serving.