Pumpkin Seed Croissant

Sift flour, mix with vanilla sugar, sugar and pumpkin seeds. Add cold butter or margarine cut into pieces in the middle and knead into a smooth dough and form a roll. Cut slices of 1cm thickness, roll, form crescents and place on a baking tray lined with baking paper. Bake in the preheated oven for about 25 minutes at 160°C. Roll the cooled croissants in the vanilla and powdered sugar mixture.

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