Summary

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

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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!