Caraway Seed Croissant

For the pumpkin seed crescents cut butter into pieces and knead with flour. Add powdered sugar and ground pumpkin seeds and knead everything well.

Form the dough into a ball, wrap in cling film and chill for about 2 hours. Preheat oven to 170 degrees. Cut dough into pieces, form each piece into a finger-thick roll.

Cut off small pieces and form croissants. Place on a baking tray lined with baking paper and bake for approx. 10-12 min. Sprinkle with vanilla sugar mixed with powdered sugar while still hot.

Preparation Tip:

Pumpkin seed crescents are a slightly different variant to vanilla crescents.

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