Cut the streaky bacon into small cubes and fry in a frying pan.
Squeeze the sauerkraut a little and mix with the bacon. Mix crème fraîche, 2 of the bell pepper, eggs, paprika powder and caraway seeds and fold into the sauerkraut-bacon mixture form.
Place the puff pastry sheets on top of each other and roll out with a little bit of flour to a rectangle of 60 by 40 cm. Cut 12 squares out of it. Separate the last egg. Place the sauerkraut mixture in the center of the puff pastry squares and brush the edges with egg white. Fold one side into a triangle and press firmly with a fork. Mix the egg yolks with the beer and brush the puff pastry pockets with it.
Bake in the oven at 180 degrees for about 25 minutes, bring to the table while still warm.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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