Kurbiskernkipferl (austrian Pumpkin Seed Croissants)

On dine chez Nanou
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Kerri M.: "Flakey and buttery croissants were just perfect w…" Read More
Kurbiskernkipferl (austrian Pumpkin Seed Croissants)
7
150
40

Description

A variant on the croissant – with an Austrian twist. Serve with coffee or tea, or use them to build sandwiches. They feature pumpkin seeds and lots of sugar. Not only are they rich, they are sweet as well, with a solid, nutty crunch.

Ingredients

  • 250 grams softened butter
  • 100 grams powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons granulated sugar
  • 200 grams pumpkin seeds (chopped)
  • 300 grams flour
  • sugar (More, for coating)

Directions

  1. Preheat oven to 160 degrees Celsius.
  2. With an electric mixer, in a medium bowl, beat the butter, powdered sugar, vanilla extract and granulated sugar.
  3. Add pumpkin seeds and flour.
  4. Mix until you get a smooth paste.
  5. Divide the dough into small balls and roll them into 1.5 cm cylinders to form small croissants.
  6. Arrange them on a baking sheet lined with parchement paper.
  7. Bake for 15 minutes.
  8. Once out of the oven, carefully roll them in a mixture of powdered and granulated sugar.
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NutritionView more

150Calories
Sodium2%DV50mg
Fat15%DV10g
Protein6%DV3g
Carbs4%DV13g
Fiber3%DV<1g

PER SERVING *

Calories150Calories from Fat90
% DAILY VALUE*
Total Fat10g15%
Saturated Fat5g25%
Trans Fat
Cholesterol20mg7%
Sodium50mg2%
Potassium65mg2%
Protein3g6%
Calories from Fat90
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber<1g3%
Sugars5g10%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.