John Myers
Pumpkin Seed Croissants
The perfect pumpkin seed croissants recipe with a picture and simple step-by-step instructions.
makes approx. 75 pieces:
- 200 g Flour
- 50 g Pumpkin seeds grated and roasted
- 50 g Icing sugar
- 1 packet Vanilla sugar
- 150 g Butter
for decoration:
- 1 cups Chocolate icing dark
- Roast the pumpkin seeds fat-free in a coated pan and let them cool down.
- Then quickly knead all the ingredients into a shortcrust pastry, wrap in cling film and leave to rest for a while.
- Approx. Weigh 5 – 6 g pieces of dough, turn them into small rolls and shape croissants out of them.
- Place on a baking sheet lined with baking paper and bake in the preheated oven at 160 ° with top and bottom heat for 10 – 12 minutes.
- Dip the cooled croissants with the tips in chocolate glaze.
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