For the pumpkin seed crescents, mix all the flours and place in a mixing bowl. Heat the milk and add the yeast, add to the flour, then knead in the egg, butter, curd, sugar and salt.
Knead the dough for at least 10 minutes with the dough hook of the food processor or with your hands. Then sprinkle with a little wheat flour and let rise for about 1 hour.
Form three balls from the dough, roll them out into round discs of about 3 – 4 mm.
For the filling, mix the finely chopped pumpkin seeds with the jam.
Divide dough circles into 8 cake pieces each, put a tsp of filling on the wide side and roll croissants.
Place the crescents on a baking tray lined with baking paper, brush with beaten egg and bake the pumpkin seed crescents in the oven preheated to 180 degrees for about 17 minutes.
Preparation Tip:
The pumpkin seed croissants can also be filled with another jam. Blueberry jam, for example, also fits wonderfully.
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