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
Pumpkin Seed Croissants
Pumpkin Seed Croissants

Instructions

  1. Knead all ingredients except for the couverture with the mixer (or with your hands) to a smooth dough and chill for half an hour.
  2. 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.
  3. 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.
  4. 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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