Pumpkin Seed Croissant
The croissant is one of the most well-known pastries from French bakeries, and it can be prepared in countless variations. This pumpkin seed croissant is a healthier alternative, rich in vitamins and minerals thanks to the pumpkin seeds, while maintaining the light and layered texture of the classic croissant. Whole wheat flour and almond flour help to keep the dough soft and tender. This is an excellent choice for those who enjoy healthier pastries but don't want to compromise on taste. If you want a more nutritious alternative to the classic croissant, this recipe is worth trying!
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
2
In a bowl, combine the whole wheat flour, almond flour, tapioca flour, and pumpkin seeds.
3
Add the salt, then cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.
4
In another bowl, whisk together the lukewarm milk, honey, yeast, and eggs. Let stand for 5 minutes to allow the yeast to activate.
5
Add the wet ingredients to the dry ingredients and mix until a smooth and elastic dough forms.
6
Roll out the dough to a thickness of about 1/8 inch (3 mm). Cut into equal-sized triangles.
7
Roll up the triangles into croissant shapes and place them on the prepared baking sheet.
8
Let the croissants rise for 20 minutes to make them lighter after baking.
9
Brush the tops with egg wash and sprinkle with pumpkin seeds.
10
Bake the croissants for 18-20 minutes, or until golden brown and crispy.
11
Once cooled, they are ready to serve. They're a great choice for breakfast or a snack!
