Bakery products

Berlin cookie

Ingredients for making Berlin biscuits

Ingredients for making Berlin biscuits:

  1. Puff pastry (without yeast) 1 pack (500 grams)
  2. Sugar 100-150 grams or to taste (for sprinkling and layer)
  3. Cinnamon 1-2 teaspoons or to taste

For glaze:

  1. Distilled pure water 10 tablespoons
  2. Sugar 8 tablespoons
  3. Lemon juice 1 teaspoon
  4. Lemon zest 1 teaspoon
  • Main Ingredients Puff Pastry, Sugar
  • Serving 8 servings
  • World cuisineGerman cuisine


Kitchen table, Rolling pin, Teaspoon, Tablespoon, Oven, Knife, Non-stick baking tray with thick bottom, Baking or parchment paper, Kitchen spatula, Stove, Stewpan, Fork, Deep bowl, Zest knife, Blender, Chef's brush, Vase or large flat dish

Cooking Berlin cookies:

Step 1: prepare the dough.

It is easy to prepare puff pastry, but subsequently it needs to be frozen, which is not always convenient, especially for people who value their time. But we keep pace with progress, in stores, supermarkets and markets you can find any products for any dish. So just get the right amount of puff pastry, which is sold frozen. Arriving home, let the dough unfreeze, sprinkle a little sugar on the table and roll a layer of puff pastry on it into a large rectangle thick up to 2 millimeters using a rolling pin. It’s better to roll the dough on sugar rather than flour, because during baking, the sugar grains melt, the cookies turn out even more puff and saturated with sweet caramel.

Step 2: season the dough with cinnamon and add sugar.

To make cookies fragrant, sprinkle a layer of dough to taste with cinnamon, I advise you to use 1 to 2 teaspoons this spice. Using a spoon, distribute the spice around the entire perimeter of the rectangle, and sprinkle the layer with additional sugar, 1 tablespoon is enough. Preheat the oven up to 220 - 230 degrees.

Step 3: roll the dough into rolls.

On the eye, determine the middle of the dough and twist 2 rolls. Twist the rolls at the same time, bend one end of the dough on one side, then the second end on the other side. Roll the dough in rolls one by one until they meet in the middle.

Step 4: cut and place cookies on a baking sheet.

Very sharp kitchen knife, cut two rolled rolls in portions, thick in 1 centimeter, you can a little more. Cover a non-stick baking sheet with a thick bottom with baking or parchment paper, put chopped but still raw cookies on it at a short distance from each other, 4 - 5 centimeters will be quite enough. Press the cookies lightly with the palms of your hands and give them the shape of hearts or ears.

Step 5: bake Berlin cookies.

Place the baking tray with cookies in a preheated oven and bake it until cooked for 5 to 10 minutes, baking time depends on how much the stove has been heated. As soon as the cookies are browned, turn off the stove, remove the baking sheet, helping yourself with a kitchen towel from the oven, and let the cookies cool on the baking sheet.

Step 6: prepare the lemon frosting.

Turn the stove on to medium temperature and place a stewpan on it with the right amount of clean distilled water. When it boils, reduce the temperature of the stove to the lowest level, add the right amount of sugar to the stewpan and, stirring the mass with a kitchen spatula, cook thick sugar syrup for 7 to 10 minutes. Check the readiness of the syrup with a fork, dip it into the sugar mass and lift it up, a thin thread of syrup should stretch from the teeth of the fork. After cool syrup up to 30 - 35 degrees in a water bath, just pour cold running water into a deep bowl and put in a saucepan with syrup. While the syrup cools, rinse the lemon under running water, remove the zest from it and lay it in a separate bowl. Cut lemon into 2 parts and squeeze the juice from it using a manual juicer. Pour the cooled syrup into a deep bowl, put in it the right amount of lemon peel and lemon juice. Beat the total mass with a blender until smooth and splendid. This process should take approximately 15 - 20 minutes.

Step 7: cover the cookies with icing.

Using a chef's brush, apply lemon icing to cookies and let it soak in a sweet mass. After the icing hardens, put the cookies with a kitchen spatula in a vase or lay it on a large flat plate with a slide. And now the most important thing is to brew fresh tea and taste it in advance!

Step 8: serve Berlin cookies.

Berlin cookies are served chilled, laid in a slide in vases or on flat plates. This type of dessert does not require any additions. It’s nice to savor such cookies with freshly brewed tea of ​​any kind or coffee. Not expensive and tasteful! Enjoy your meal!

Recipe Tips:

- - If your icing is too thin, add powdered sugar into it. Add it in parts, without stopping whipping the sugar mass with blenders and bring the icing to the desired consistency. If the glaze is too thick, dilute it with lemon juice.

- - The icing can be whipped not only with a blender, but also with a whisk, a mixer.

- - Sometimes this kind of cookie is covered with chocolate icing.