Styrian Pumpkin Seed Croissants




Rating: 3.80 / 5.00 (60 Votes)


Total time: 45 min

Servings: 60.0 (servings)

Ingredients:








Instructions:

Preheat oven to 170°C. Cover the baking tray with baking paper. For the pumpkin seed croissants: Cut the butter into pieces and knead with 2/3 of the flour. Form a ball, wrap in plastic wrap and place in the refrigerator for half an hour to rest. From the chilled dough form strands of 2cm Ø and cut off small pieces. Roll these pieces by hand into small strands. They should be a little narrower at the ends. Bake the croissants until they are light brown, cool slightly and roll them in powdered sugar while they are still lukewarm. Serving suggestion: The croissants look really appetizing when layered on glass plates.

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