Pumpkin Seed Crescents

Toast half of the pumpkin seeds in a dry pan over medium heat until fragrant. Let cool, roughly chop and mix with 1 tsp pumpkin seed oil.

Stir together the quark, remaining pumpkin seed oil, milk, sunflower oil and salt in a bowl until smooth.

Sift the flour into a large bowl and thoroughly mix in the baking powder.

Add the quark mixture to the flour and quickly knead everything into a smooth, soft dough.

Line a baking sheet with parchment paper and preheat the oven to 200 °C (conventional heat). (Use 180 °C fan when baking.)

Roll the dough between cling film into a rectangle of about 40 × 8 cm and press the chopped pumpkin seeds evenly into the dough.

Cut the dough rectangle into 5 squares, then cut each square diagonally in half to make 10 triangles.

Roll each triangle from the long side into a crescent and place them on the tray with some space between.

Beat the egg with a little water, brush the crescents with it and sprinkle with the remaining pumpkin seeds.

Bake the crescents on the middle rack at 180 °C fan for 20–25 minutes until golden brown.