Pumpkin Seed Stangerl




Rating: 3.70 / 5.00 (92 Votes)


Total time: 1 hour

For the dough:







For sprinkling:




For the filling:





Instructions:

For the pumpkin seed stangerl preheat oven to 170 °C.

Cut butter into pieces, mix with half the amount of flour and make a smooth dough with the remaining ingredients. Let rest in a cool place for about 1/2 hour. Roll out the dough into a rectangle 2 mm thick, cut strips 1 cm wide and 4 cm long. Brush the divided dough with egg white and sprinkle densely with Steirerkraft pumpkin seeds chopped. Place the strips with a pallet on the baking tray. Bake at 170 °C for about 15 minutes, not too light. For the filling, cream the butter, add Nutella and the rum and mix. Pour the mixture into a freezer bag, cut a tiny opening at the bottom. Place half of the sticks close together and decorate with delicate strips. Now cut the opening larger, sprinkle each undecorated Stangerl with the filling. Carefully place one decorated Stangerl on top. Layer in a tin and refrigerate.

Serve the pumpkin seed stangerl.

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