Pumpkin Seed Croissants Light and Dark




Rating: 3.82 / 5.00 (151 Votes)


Total time: 1 hour

Servings: 65.0 (servings)

Ingredients:











Instructions:

Christmas cookies also for nut allergy sufferers from pumpkin seeds from Steirerkraft

For the pumpkin seed crescents light and dark first cover a baking tray with baking paper. Preheat the oven to 170 °C.

Knead the butter with half the amount of flour, add the remaining ingredients and make a smooth dough. Form rolls of about 4 cm Ø and cut off 2 cm thick pieces with a knife. Roll these into small strands and then shape them into croissants. They should be thinner at the ends than in the middle. Bake at 170 °C for 12-15 minutes until light brown. After cooling, turn the pumpkin seed crescents light and dark in the icing sugar-vanilla sugar mixture.

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