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.