For the Croissant Dough:

3 cups all-purpose flour (or bread flour)

1/4 cup granulated sugar

1 tsp salt

2 1/4 tsp active dry yeast

1 cup cold unsalted butter (high-fat, European-style preferred)

3/4 cup cold milk (or water)

For the Pistachio Cream Filling:

1 cup ground pistachios (or pistachio paste)

1/2 cup powdered sugar

1/4 cup almond flour

1/4 cup unsalted butter (softened)

1 egg

1 tsp vanilla extract

For Assembly & Garnish:

1 egg (for egg wash)

2 tbsp crushed pistachios (for topping)

2 tbsp honey or simple syrup (optional, for glaze)