Pumpkin Seed Florentine

Name: Pumpkin Seed Florentine
Cook time: 45 min
Total time: 45 min
Yield: 90
Ingredients: 375 g Flour; 250 g + 2 tablespoons butter; 175 g Icing sugar; 1 egg (size M); 1 package Vanillin sugar; 250 g Whipped cream; 200 g Sugar; 250 g Pumpkin seeds; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 90

375 g Flour
250 g + 2 tablespoons butter
175 g Icing sugar
1 egg (size M)
1 package Vanillin sugar
250 g Whipped cream
200 g Sugar
250 g Pumpkin seeds
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Put flour, 250 g butter in flakes, icing sugar, egg and vanillin sugar in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Wrap the dough in foil and chill for about 30 minutes.
2
Bring 2 tablespoons of butter, cream and sugar to the boil in a saucepan while stirring. Simmer at medium heat for about 10 minutes. Add pumpkin seeds and simmer for another 5 minutes. Take the pot off the stove and let it cool down for about 15 minutes.
3
Roll out the short pastry rectangularly (approx. 32 x 38 cm) on a floured work surface. Using the dough roller, place the dough in a greased, floured fat pan of the oven (32 x 38 cm).
4
Spread pumpkin seed mixture on it. Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for 10-12 minutes. Take out and let cool on a cake rack.
5
Cut lukewarm into isosceles triangles (each side approx. 5 cm).