Peasant honey pastry with pumpkin seeds

Honey pastry is traditional for the Christmas holidays, but many people do not dare to prepare them at home, as some honey pastry can get hard, difficult to knead or too complicated to prepare.

Peasant honey pastry is easy to make, soft, and at the same time a little different, as pumpkin seeds are an unusual addition to honey pastry.


650 g plain flour
100 g ground pumpkin seeds
3 eggs
280 g sugar
250 g margarine
4 tablespoons honey
1 teaspoon baking soda
Whole pumpkin seeds (for decoration)

Preparation method

Mix all the ingredients together to form a dough. When making honey pastry, it is best to use chestnut honey. If the dough is too soft, add more flour.

Form walnut size balls from the dough and place them on a baking tray. Chill the dough in the fridge for at least 30 minutes. It will be easier to shape the dough afterward. Decorate each piece with pumpkin seeds. Press the seeds well into the pastry so that they do not fall off after baking.


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