Recipes

Pumpkin seed sticks

Name: post_title
Prep time: 1 h
Cook time: 15 min
Ingredients: recipe-3596-ingredients-fieldtype

#Vegetarian

Difficulty level: medium

60 Min. Preparation time
2 Backing traysPortions
170 °COber-/Unterhitze

Dough

200 g butter
100 g icing sugar
1 pack of vanilla sugar
300 g fine flour
2 egg yolks

Topping

egg white glaze
a few dessert spoons of chopped Steirerkraft pumpkin seeds

Filling

100 g Nutella or other hazelnut cream
50 g butter
2 tbsp rum

Shop products online

Preparation

Cut the butter into pieces, mix with half the flour and add the remaining ingredients to create a smooth dough. Then leave to chill for approx. ½ an hour. Heat oven to 170 °C.
Roll out the dough into a 2mm thick rectangle and cut into 1 x 4 cm strips. Brush the dough with egg white and sprinkle generously with the chopped Steirerkraft pumpkin seeds. Then place the dough strips onto a baking tray using a pallet knife. Bake at 170°C for 15 minutes until lightly golden.
Stir the butter until foamy, add the Nutella and rum and mix. Pour the mixture into a freezer bag and cut a small opening into the bottom end. Place half of the sticks close together side by side and decorate with small stripes. Now cut a bigger opening into the bag and coat the undecorated sticks along the full length of the stick. Then carefully add one decorated stick on top of each undecorated stick. Place the sticks in a tin and store in a cool place.
These magnificent pastries are ideal for a cocoa or coffee break.

Recipe created by Erni Fürndörfler

Print recipe

This is my tip

You can also add a few tablespoons of grated pumpkin seeds to the filling.

Michaela Bloder, Steirerkraft Kernothek

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Pumpkin seeds coarsely chopped

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Pumpkin seed sticks Difficulty level: medium 60 Min. Preparation time 2 Backing trays Portions 170 °C Ober-/Unterhitze Dough 200 g butter 100 g icing sugar 1 pack of vanilla sugar 300 g fine flour 2 egg yolks Topping egg white glaze a few dessert spoons of chopped Steirerkraft pumpkin seeds Filling 100 g Nutella or other hazelnut cream 50 g butter 2 tbsp rum Shop products online Preparation Cut the butter into pieces, mix with half the flour and add the remaining ingredients to create a smooth dough. Then leave to chill for approx. ½ an hour. Heat oven to 170 °C. Roll out the dough into a 2mm thick rectangle and cut into 1 x 4 cm strips. Brush the dough with egg white and sprinkle generously with the chopped Steirerkraft pumpkin seeds. Then place the dough strips onto a baking tray using a pallet knife. Bake at 170°C for 15 minutes until lightly golden. Stir the butter until foamy, add the Nutella and rum and mix. Pour the mixture into a freezer bag and cut a small opening into the bottom end. Place half of the sticks close together side by side and decorate with small stripes. Now cut a bigger opening into the bag and coat the undecorated sticks along the full length of the stick. Then carefully add one decorated stick on top of each undecorated stick. Place the sticks in a tin and store in a cool place. These magnificent pastries are ideal for a cocoa or coffee break. Recipe created by Erni Fürndörfler Print recipe This is my tip You can also add a few tablespoons of grated pumpkin seeds to the filling. Michaela Bloder, Steirerkraft Kernothek

Pumpkin seed sticks

Preparation

Pumpkin seeds coarsely chopped

Delicious recipes from young gourmets

Steirerkraft rocks the kitchen.

Preparation

Estyria Naturprodukte GmbH

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