Mix the Dry Ingredients: In a large bowl, combine 2 1/4 cups of flour, 2 tablespoons of sugar, 1 teaspoon of salt, and 1 tablespoon of instant yeast. Stir well to evenly distribute everything.

Add the Wet Ingredients: Gradually pour in the warm milk and cold water. Combine the ingredients until a coarse dough begins to take shape.

Knead the Dough: Place the dough on a lightly floured surface and knead for 5-7 minutes until it is smooth and elastic. This step is essential for building the dough's structure.

Chill the Dough: Place the dough in a lightly greased bowl, cover with plastic wrap, and let it chill in the refrigerator for about 30 minutes. This resting period will help relax the dough and prepare it for the butter layering process.

Grind the Pistachios: In a food processor, combine the 1/2 cup of shelled pistachios with powdered sugar and pulse until the mixture resembles a coarse meal. You want it to have a slightly gritty texture, not too fine.

Add the Butter and Cream: Add the softened butter, vanilla extract, salt, and heavy cream to the pistachio mixture. Blend until smooth and spreadable. Taste and adjust the sweetness if needed.

Set Aside: Once your pistachio filling is ready, set it aside and get the dough back out.

Roll the Dough: On a lightly floured surface, roll out your dough into a large rectangle (about 12x18 inches).

Add the Butter: Take 1/2 cup of cold butter (cut into small pieces) and lay it in the center of the dough. Fold the dough over the butter like an envelope, enclosing it completely.

Roll and Fold: Roll the dough out into a long rectangle again, then fold it into thirds like a letter. This is called the “turn.” Chill the dough for 20 minutes, then repeat this rolling and folding process two more times. This will create the signature flaky layers.

Roll Out the Dough: Once your dough has chilled and been folded, roll it out into a large rectangle about 1/4 inch thick.

Cut and Fill: Cut the dough into triangles, then spread a generous tablespoon of pistachio filling on each. Starting from the wide end, roll each triangle tightly.

Shape and Rest: Place the croissants on a baking sheet lined with parchment paper, shaping them into crescent shapes. Cover with a damp cloth and let them rest for 1 hour to rise.

Preheat the Oven: Set your oven to 375°F (190°C) and allow it to preheat.

Brush with Egg Wash: Beat the egg and brush it over each croissant to give them a glossy, golden finish when they bake.

Bake to Perfection: Place the croissants in the preheated oven and bake for 18-20 minutes, or until golden brown and puffed.

Cool: Let the croissants cool slightly on a wire rack before serving.

Keep everything cold: The key to perfect flaky layers is cold dough and butter. Don’t rush the chilling process!

Rolling and folding are your friends: The more you fold the dough, the flakier the croissants will be. Don’t skip the turns!

Pistachio filling tip: If your filling is too thick, add a little extra cream to achieve the right consistency for spreading.

Storage: These croissants are best enjoyed fresh, but if you have leftovers, store them in an airtight container for up to two days. You can also freeze them before baking and bake straight from the freezer for a fresh croissant experience!