Recipes

Pumpkin seed croissants – light and dark

  • #spermidine
  • #Vegetarian
Difficulty level: medium
  • 90 Min. Preparation time
  • 65 piecesPortions
  • 170 °COber-/Unterhitze

Dough

  • 280 g fine flour
  • 140 g butter
  • 140 g grated Steirerkraft pumpkin seeds
  • 80 g icing sugar
  • 2 tbsp whipping cream
  • Vanilla pod seeds

Coating

  • Icing sugar and vanilla sugar
  • Possibly a chocolate glaze to coat the croissants
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Preparation

  1. 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.
  2. 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.

Print recipe

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Pumpkin seed croissants – light and dark

Difficulty level: medium
  • 90 Min. Preparation time
  • 65 pieces Portions
  • 170 °C Ober-/Unterhitze

Dough

  • 280 g fine flour
  • 140 g butter
  • 140 g grated Steirerkraft pumpkin seeds
  • 80 g icing sugar
  • 2 tbsp whipping cream
  • Vanilla pod seeds

Coating

  • Icing sugar and vanilla sugar
  • Possibly a chocolate glaze to coat the croissants
Warenkorb Icon Shop products online

Preparation

  1. 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.
  2. 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.

Print recipe
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