Puff pastry cookies on beer
8 servings
240 minutes
Beer puff pastry cookies are an unusual and original dessert that surprises with its airy and crispy dough. The origins of this recipe trace back to ancient Russian traditions of using beer in baking. Beer gives the dough lightness and a special texture, making the finished cookies soft inside and crispy outside. Lemon juice adds a subtle citrus note, while the sugary caramel crust creates a harmonious blend of sweetness and slight saltiness. These cookies make an excellent addition to tea time or even a glass of light beer. They can be served as a standalone treat or paired with jam, honey, or condensed milk. Beer puff pastry cookies exemplify how simple ingredients can transform into an exquisite and memorable dessert.
1
Mix softened margarine with flour. Add lemon juice, beer, and salt. Knead a rather firm dough and refrigerate for 2-3 hours.
- Margarine: 250 g
- Wheat flour: 400 g
- Lemon: 0.5 piece
- Light beer: 250 ml
- Salt: to taste
2
Roll out the chilled dough thinly, wrap it in the shape of an envelope, and roll it out again. Repeat the process 2-3 times.
3
After rolling the dough for the last time, brush it with egg and sprinkle with sugar. Then cut into diamonds with a knife and bake until done. The finished cookies should increase in volume and caramelize on top.
- Chicken egg: 1 piece
- Sugar: to taste