Pumpkin Seed Croissant

For the pumpkin seed crescents, mix flour, powdered sugar, vanilla sugar and pumpkin seeds. Cold butter best rub over it with a coarse grater and crumble.

Add the pumpkin seed oil and quickly knead into a smooth dough. Cover the dough and let it rest for about 1 hour (overnight is also possible), not too cold (e.g. in a cellar).

Roll the dough into a sausage about 3 cm thick. Cut off narrow slices of about 5 mm, form into a ball, roll further into a stalk and work the ends a little thinner.

Place on a baking sheet in the shape of a croissant. You don’t need a big gap, because they don’t rise that much. Chill the belch well (either outdoors in winter, or in the refrigerator).

When the crescents are well cooled (nice and firm) bake at about 180 °C for about 12 minutes. Remove from the tray and let cool. Heat the glaze in a bain-marie (CAUTION there must be no water in the chocolate, otherwise it will clump and then no longer usable).

Dip the ends of the pumpkin seed crescents in the glaze and place on a baking sheet to dry.

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