Styrian Pumpkin Seed Croissants

Rating: 3.72 / 5.00 (74 Votes)

Total time: 1 hour

Servings: 40.0 (servings)


For the dough:


For the Styrian pumpkin seed crescents cut the butter into pieces and knead with 2/3 of the flour. Then make a smooth dough from all ingredients.

Form a ball, wrap in plastic wrap and place in the refrigerator for half an hour to rest.

Preheat the oven to 170 °C and line the baking tray with baking paper. Form strands of 2 cm Ø from the chilled dough and cut small pieces from them. Roll these pieces by hand into small strands. They should be a little narrower at the ends. With these pieces of dough form Kipferl and put on the baking sheet. Bake the Styrian pumpkin seed croissants until light brown, cool slightly and turn in powdered sugar while still lukewarm.

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