Preparation Steps

• Blend the shelled pistachios, powdered sugar, softened butter, vanilla extract, milk, and a pinch of salt together until smooth and of your desired creamy consistency.
• Set your oven to 375°F (190°C) to preheat.
• Lay the thawed puff pastry sheets on a clean, floured surface and roll them out into even triangles.
• Take a heaping spoonful of the pistachio cream and place it at the wide end of each triangle, then roll the pastry toward the point, tucking in the edges.
• Whisk the egg in a small bowl, then brush it over the tops of your croissants.
• Place the croissants on a baking sheet lined with parchment paper and bake for approximately 15-20 minutes or until golden brown.
• Allow your croissants to cool for a few minutes on a wire rack before serving.