The old-fashioned way

1 . Stage

Knead the dough from the sour cream, flour and yolks. Flour should be added a little at a time until the dough comes away from the hands easily. I add 1 tbsp. of sunflower oil to the dough.

2 . Stage

This is what the dough looks like in the end.

3 . Stage

Roll out the dough into a thin layer. The dough should be 1-2 mm thick. It's about the same as dumplings.

4 . Stage

Angle put through the hole in the middle and gently pull.

5 . Stage

This is what it should look like when it's semi-ready

6 . Stage

In plenty of oil start frying our croutons. The first batch takes a little longer to cook, so you can put up to 8 to 10 pieces. Then the oil gets very hot, so you should put a maximum of 6 pieces, otherwise you will not have time to turn, and the first products will just burn. Sprinkle the powdered sugar generously over the finished puff pastry!

7 . Stage

Bon appetit!!!