For the Pistachio Filling:
1 cup shelled pistachios, finely chopped
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon unsalted butter, softened
For the Egg Wash:
1 egg
1 tablespoon water
Directions:
Make the Dough:
1. In a large bowl, mix the flour, salt, and sugar together.
2. Add the cold butter and mix until the mixture resembles coarse crumbs.
3. Pour in the cold water and milk, stirring until a dough forms.
Chill the Dough:
4. Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling:
5. In a bowl, combine the finely chopped pistachios, powdered sugar, vanilla extract, and softened butter. Mix until well combined.
Roll Out the Dough:
6. On a floured surface, roll out the chilled dough into a large rectangle.
7. Cut the dough into triangles for croissants.
Fill and Shape the Croissants:
8. Place a spoonful of the pistachio filling at the wide end of each triangle.
9. Roll the triangle from the wide end to the tip, forming a croissant shape.
Egg Wash and Bake:
10. Preheat your oven to 375°F (190°C).
11. In a small bowl, whisk together the egg and water for the egg wash. Brush the tops of the croissants with the egg wash.
12. Bake in the preheated oven for 15-20 minutes, or until golden brown.
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