Styrian Pumpkin Seed Crescents
A classic from the world of baking – deliciously combined with Styrian pumpkin seeds.
Difficulty: medium Total time: 1 h Portions: 10
Dessert with pumpkin seed oil with pumpkin seeds
Dough
- 210 g butter
- 260 g plain flour
- 100 g Steirerkraft ground pumpkin seeds
- 100 g powdered sugar
- 2 tbsp Steirerkraft Pumpkin Seed Oil PGI
- 1 pkg vanilla sugar
For decorating
- chocolate icing
- Steirerkraft finely ground pumpkin seeds
Preparation
Preheat the oven to 175 °C (345 °F) and line a baking sheet with parchment paper. Cut the butter into pieces and knead together with 2/3 of the flour. Then work in all the remaining ingredients, including the pumpkin seed oil, into a smooth dough. Shape into a ball, wrap, and chill for 30 minutes.
Roll the dough into 2 cm strands, cut off small pieces, shape into crescents, and place on the baking sheet. Bake for 10–12 minutes, until lightly browned.
Dip the ends of the slightly cooled crescents into melted chocolate and immediately roll in ground pumpkin seeds.
Don't tell anyone
Stored in a tin, the crescents become wonderfully crumbly after a few days.
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That's where the Styrian
spirit comes from