Steirerkraft Pumpkin Seeds for Baking, 1.000 g

These fine dark pumpkin seeds are ideal for baking bread or other high-quality dishes.

Recipe for pumpkin seed sticks

Dough:

• 200 g butter
• 100 g icing sugar
• 1 sachet of vanilla sugar
• 300 g plain flour
• 2 egg yolks
• Egg white (for egg wash)
• Styrian pumpkin seeds, chopped

Filling:

• 100 g hazelnut cream
• 50 g butter
• 2 tbsp rum

Enough for 2 baking trays (baking time 30 minutes at 170°C top/bottom heat)

1. Cut butter into pieces, mix with the flour and add the remaining ingredients to make a smooth dough. Refrigerate for about 30 minutes.

2. Roll out the dough until 2 mm thick. Cut 1 cm wide and 4 cm long strips. Brush the dough pieces with egg white and sprinkle with chopped Steirerkraft pumpkin seeds. Place the strips on the baking sheet. Bake for about 15 minutes at 170 ° C - the dough should not be too light.

3. For the filling, whip the butter until frothy. Mix in the hazelnut cream and rum. Transfer the cream to a freezer bag, cut a tiny opening at the bottom corner. Place half of the strips close to each other and squeeze out thin, decorative lines on them. Next, cut the opening a little larger and squeeze out a thicker line of cream on the remaining strips. Carefully place the decorative strips on top of the other strips with the thicker cream. Place carefully in a box and refrigerate.

Tip:

You can add a few tablespoons of grated pumpkin seeds to the filling.