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Pumpkin seed trees

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Ingredients for 1 servings:

  • 300 g flour
  • 180 g butter
  • 70 g icing sugar
  • 100 g pumpkin seeds, finely ground
  • 1 egg yolk
  • Currant jam
  • Chocolate glaze

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Quickly knead all ingredients into a shortcrust pastry and let it rest in the refrigerator for 1/2 hour. Roll out to the thickness of a knife’s back, cut out Christmas trees, and bake at approximately 170°C (top/bottom heat) until light brown. Let cool, then fill two trees each with currant jam and decorate with chocolate glaze.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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