Cookies from quick puff pastry
Description
The baking is simple and quick. These cookies don't quite look like authentic "Ears" according to GOST standards, but their taste is indistinguishable. If desired, simply roll out the dough into small circles to make excellent cookies. The key to this recipe is quickly mixing the dough with a spatula so that the butter doesn't melt—this ensures a flaky texture. It's easiest to cut the dough into portions after removing it from the freezer. Be sure to dip the cookies in sugar before baking; this makes them tastier and more attractive. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Sift the flour onto the table, dip cold butter into it, and grate the butter on a coarse grater, periodically dusting the butter with flour. You should get coarse butter crumbs mixed with flour.
- 2
Step 2
2. Separately mix cold water, egg, salt, vodka or brandy, and lemon juice with a mixer. Gradually add the liquid in small portions to the crumbs, stirring gently with a spatula.
- 3
Step 3
3. The dough will be crumbly, but try to quickly gather it into a ball with your hands: the butter should not melt. Shape the dough into a log, wrap it in plastic wrap, and refrigerate for 1 hour.
- 4
Step 4
4. Roll out the dough into a 0.5 cm thick sheet, sprinkle sugar on top, and lightly roll over with a rolling pin. Roll the sheet into tight logs from both sides towards the center. Place the dough back in the refrigerator for 10 minutes or in the freezer for 5 minutes.
- 5
Step 5
5. Cut the dough into 1 cm thick pieces, slightly roll them out, and coat both sides with sugar. Place the cookies on a parchment-lined baking sheet and bake in a preheated oven at 200-210 degrees for 15 minutes.