Rose Pistachio Cookie Croissants

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup unsalted butter, cold and cubed
• 1 cup whole milk, warm
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 1 cup pistachios, chopped
• 2 tablespoons rose water
• 1 cup powdered sugar
• 1 egg, beaten, for egg wash

Method

1. 01
   In a small bowl, combine warm milk and yeast. Let it sit for 5 minutes until foamy.
2. 02
   In a large mixing bowl, combine sifted flour, sugar, and salt. Add the yeast mixture and mix to form a dough.
3. 03
   Knead the dough for about 5 minutes until smooth. Cover and let it rise in a warm place for 1 hour or until doubled in size.
4. 04
   Roll out the dough into a large rectangle. Spread cold, cubed butter over two-thirds of the dough. Fold the unbuttered third over the middle, then the remaining third on top, like folding a letter.
5. 05
   Roll out the dough again into a rectangle and fold into thirds. Repeat this process twice more, chilling the dough for 30 minutes between folds.
6. 06
   For the filling, mix chopped pistachios, powdered sugar, and rose water in a bowl until combined.
7. 07
   Roll out the dough into a large rectangle and spread the pistachio-rose filling evenly over the surface.
8. 08
   Cut the dough into triangles and roll each from the wide end to the tip to form croissants. Place on a baking sheet lined with parchment paper.
9. 09
   Brush each croissant with beaten egg for a glossy finish. Let them rise for another 30 minutes.
10. 10
    Preheat the oven to 375°F (190°C) and bake the croissants for 20-25 minutes until golden brown and flaky.
11. 11
    Cool slightly before serving. Optionally, dust with additional powdered sugar or drizzle with rose syrup.