Quickly knead all ingredients into a shortcrust pastry. Allow to cool in the fridge for a few hours, then shape it into croissants. Bake the pumpkin seed croissants on a baking tray lined with baking paper at 180 degrees for approx. 12 minutes – allow to cool and then optionally dip the tips in dark chocolate coating.
Recipe by: Janett Platino- Restaurant Bad Egart - Onkel Taa