- 250 gr osanza
- 1 or
- 3 yolks
- 70 gr powdered sugar
- 200 gr Greek yogurt 10%
- a pinch of salt
- 1 teaspoon baking soda
- 550 gr flour + for wheat
- 2 tablespoons breadcrumbs
- 250 gr baked pumpkin
- vanilla powdered sugar for powdering
Method of preparation:
In a bowl put the osanza, powdered sugar, salt, whole egg and the 3 yolks and yogurt and mix. We start to put a little flour and baking soda until we get a non-sticky dough that we gather in a ball, cover it with cling film and put it in the fridge for at least 30 minutes.
Remove the dough and divide it into four parts.
On a floured countertop we spread one piece of dough at a time, which we spread with the rolling pin in a circle and divide it into 12 or 16 triangles, depending on how big we want it to come out.
For the filling, mix the core of baked puree with cinnamon and breadcrumbs.
Put the filling at the base of the triangle with a teaspoon and roll to the top.
Place the croissants in a tray on baking paper and bake in a preheated oven at 170 degrees until golden brown.
Roll the warm croissants in vanilla-flavored powdered sugar.