Pumpkin Seed and Cheese Sticks with Steirermehl

Name: Pumpkin Seed and Cheese Sticks with Steirermehl
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 25
Ingredients: 500 g Steirermehl; 10 g fresh yeast; 200 ml milk (lukewarm); 100 ml water (lukewarm); 10 g salt; 50 g butter (room temperature); 75 g Steirerkraft pumpkin seeds (coarsely chopped); 75 g cheese (finely grated)

Crispy yeast dough sticks made from Steirermehl, filled with pumpkin seeds and mountain cheese – simple to make and versatile.

Difficulty: easy Total time: 55 min Portions: 25

with Steirermehl with pumpkin seeds

Pumpkin Seed and Cheese Sticks

500 g Steirermehl
10 g fresh yeast
200 ml milk (lukewarm)
100 ml water (lukewarm)
10 g salt
50 g butter (room temperature)
75 g Steirerkraft pumpkin seeds (coarsely chopped)
75 g cheese (finely grated)

Pumpkin seeds coarsely chopped

200g

€ 3,89 incl. VAT, excl. shippingAdd to basket

SteirerKraft Kürbiskerne, grob gehackt, in grüner Verpackung mit Herz-Design.

Preparation

Put the milk and water in a mixing bowl. Add the Steirermehl, salt, and yeast, then work in the room-temperature butter. Knead everything for 5–10 minutes into a smooth, elastic dough. Cover and let rest for about 20 minutes.
Divide the dough in half and shape both halves into balls. Roll out each ball into a rectangle (about 15 × 30 cm).
Lightly moisten one sheet of dough with water. Mix the pumpkin seeds and cheese and spread evenly over it. Place the second sheet of dough on top and press gently to seal.
Cut the dough into strips about 1.5 cm wide. Loosely twist each strip and place on a baking sheet lined with parchment paper.
Let the sticks rest for another 10 minutes.
Bake in a preheated oven at 210 °C (410 °F) fan until golden brown, about 15 minutes.

Don't tell anyone

For an even more aromatic flavour, lightly toast the pumpkin seeds in a dry pan before chopping. This intensifies the nutty note and adds even more flavour to the filling.