Pumpkin Seed Croissants
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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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