Pistachio Rose Croissants
Croissants brushed with rose syrup, filled with buttery pistachio filling and topped with white chocolate, toasted pistachios and rose petals
  1. Start by making the rose syrup. In a small saucepan combine 1/4 cup of the sugar with 1/4 cup of water over medium-low heat. Stir occasionally, just until the sugar dissolves. Remove from heat and stir in the rose water to taste.
  2. Preheat the oven to 350ºF. (180ºC). Line a baking sheet with parchment paper.
  3. In a medium bowl, beat the butter with the remaining 1/4 cup of sugar and the salt together by hand or with an eclectic mixer, until well combined. Beat in the egg, extracts, pistachio flour and all purpose flour until well combined.
  4. Split the croissants in half with a serrated knife. Place the croissants on the prepared baking sheet, cut side up. Brush the croissants with the rose syrup. Spread the pistachio mixture on the bottom half of each croissant. Place the tops on the croissants.
  5. Bake until the filling is set, about 25-30 minutes. If your croissants start to brown too much, cover them with aluminum foil tents during the last few minutes of baking. Transfer the croissants to a cooling rack.
  6. Melt the white chocolate and oil together in a heat safe pan set over a pan of barely simmering water. Stir gently until smooth. Remove from heat. Stir in food coloring a little at a time until your desired shade is achieved. Drizzle the pink chocolate over the cooled croissants. Top with chopped pistachios and rose petals.
Recipe Notes

*To find rose water, click here.  If you don’t like rose flavor, substitute the rose water with 1/2 teaspoon pure vanilla extract or 1/4 teaspoon pure almond extract.

**To find culinary rose petals, click here.