Recipes

Crunchy triangles

  • #spermidine
  • #Vegetarian
Difficulty level: easy
  • 30 Min. Preparation time
  • 60 piecesPortions

Crunchy triangles

  • 150g Steirerkraft pumpkin seeds, chopped
  • 150 g refined sugar
  • 30 g butter
  • 50 ml cream
  • 2 TBSP honey
  • 1 sachet vanilla sugar
  • 200 g marzipan paste
  • 30 g cocoa powder for dusting
Warenkorb IconShop products online

Preparation

  1. Lightly roast the chopped Steirerkraft pumpkin seeds without fat in a frying pan and let them cool down.
    Melt the sugar in a saucepan and allow to caramelise until light brown. Add butter and cream, remove from the heat and stir thoroughly. Then place back onto the warm hob (leave switched off). Add honey, vanilla sugar and the small chopped marzipan pieces. Mix the ingredients thoroughly and add them to the roasted pumpkin seeds. Stir well with a spoon and place the hot mixture onto baking paper. Place a second layer of baking paper on top and roll the mixture out into a 3 mm thick rectangle.
  2. Cut out triangles while the mixture is still lukewarm by cutting it into squares of 3 x 3 cm and then cut them across diagonally to form triangular halves.
  3. Sieve the cocoa powder into a bowl, then dip the triangles into the cocoa powder. Lift the crunchy triangles from the cocoa powder using two pastry forks. Store them in layers in a biscuit tin and place greaseproof paper between each layer.

 

Print recipe

Products you need for this recipe

Discover all products

Pumpkin seeds coarsely chopped

The purest flavour of pumpkin seeds in its finest form!…
from € 3,89 incl. VAT
€ 3,89 – € 14,29 incl. VAT., excl. Shipping costs
Select options

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Learn more

Crunchy triangles

Difficulty level: easy
  • 30 Min. Preparation time
  • 60 pieces Portions

Crunchy triangles

  • 150g Steirerkraft pumpkin seeds, chopped
  • 150 g refined sugar
  • 30 g butter
  • 50 ml cream
  • 2 TBSP honey
  • 1 sachet vanilla sugar
  • 200 g marzipan paste
  • 30 g cocoa powder for dusting
Warenkorb Icon Shop products online

Preparation

  1. Lightly roast the chopped Steirerkraft pumpkin seeds without fat in a frying pan and let them cool down.
    Melt the sugar in a saucepan and allow to caramelise until light brown. Add butter and cream, remove from the heat and stir thoroughly. Then place back onto the warm hob (leave switched off). Add honey, vanilla sugar and the small chopped marzipan pieces. Mix the ingredients thoroughly and add them to the roasted pumpkin seeds. Stir well with a spoon and place the hot mixture onto baking paper. Place a second layer of baking paper on top and roll the mixture out into a 3 mm thick rectangle.
  2. Cut out triangles while the mixture is still lukewarm by cutting it into squares of 3 x 3 cm and then cut them across diagonally to form triangular halves.
  3. Sieve the cocoa powder into a bowl, then dip the triangles into the cocoa powder. Lift the crunchy triangles from the cocoa powder using two pastry forks. Store them in layers in a biscuit tin and place greaseproof paper between each layer.

 

Print recipe
The elixir of life for the Styrians.