Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 300 g flour, smooth
- 200 g butter, room temperature
- 100 g powdered suar
- 100 g pumpkin seeds, finely round
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 pinch cinnamon
- some lemon peel, untreated, grated
- Flour for the work surface
- possibly grease for the tray
- Chocolate couverture, dark, melted
Print Recipe
Pin Recipe Instructions
- Knead all ingredients except for the couverture with the mixer (or with your hands) to a smooth dough and chill for half an hour.
- Then form small croissants on a floured work surface, place on a greased baking sheet or a baking sheet lined with baking paper. Bake at approx. 180 ° C top / bottom heat in the preheated oven for about 12 minutes. Let cool down.
- After cooling, dip the tips of the croissants into the melted dark chocolate couverture. Place on a baking sheet and let the couverture cool down.
- Tip: If the dough does not join immediately (this may be due to the flour), simply knead in a tablespoon of cold milk, it always works!
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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