Recipes
Pumpkin seed croissants – light and dark
- 90 Min. Preparation time
- 65 piecesPortions
- 170 °COber-/Unterhitze
Preparation
- Knead the butter with half of the flour, add the rest of the ingredients and make a smooth dough. Create rolls of approx. 4 cm Ø and cut into 2 cm thick pieces with a knife. Roll these out into small strands and form into crescent shapes. The ends should be thinner than the centre.
- Bake at 170°C for 12 – 15 minutes until light brown. After leaving them to cool, roll and press down into the icing sugar and vanilla sugar mix.
Serving suggestion
The croissants look attractive when they are closely layered.
This is my tip
Coat half of the croissants in the dark chocolate glaze. These can also be decorated with a white chocolate coating.
Michaela Bloder, Steirerkraft Kernothek
Wollsdorf 75 | 8181 St. Ruprecht/Raab
Tel. +43 3178 2525-270 | E: kernothek@steirerkraft.com