Pumpkin Seed Croissants

For the pumpkin seed croissants, mix all ingredients and quickly knead into a smooth dough. Wrap the dough in plastic wrap and let rest for two hours.

Preheat the oven to 170 ºC hot air.

Using a dough card, separate the dough into a few equal-sized pieces and make rolls of about 1.5 cm in diameter. Divide these strands again into small pieces and shape them into croissants.

Place on a baking tray lined with baking paper and bake for about 15 minutes.

Let the pumpkin seed crescents cool and then dip them in chocolate icing.

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