Shortcrust pastry: For the shortcrust pastry, quickly knead all the ingredients together and leave to rest in the refrigerator for at least half an hour.
Roll out a rectangle of puff pastry measuring 40 cm x 20 cm, and roll out a rectangle of short pastry measuring the same.
Mix the egg yolks with a little salt and whipped cream and brush the short pastry rectangle with it. Place the rectangle of puff pastry on top. Cut over the long side into strips about 15 mm wide and then spiralize a little lengthwise. Shape into pretzels, brush with ice cream and bake at 210 °C top and bottom heat for 15-20 minutes.
Brush the baked pretzels with hot apricot jam. Mix powdered sugar and juice of one lemon and glaze the pretzels with it.
Tip: Serve with delicious herbal cream or refreshing herbal lemonade for on the go. Herbal syrup: Boil water and sugar together until the sugar is completely dissolved. Put the herb twigs into the hot liquid and steep for 6 hours. Then strain the herbal syrup through a sieve. The syrup will keep for weeks in the refrigerator.
Herbal cream: Whip the cream with the herbal syrup.
Herbal lemonade: Pour 1-3 tbsp of herbal syrup with the water, as desired.
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Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!
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