Pistachio-Filled Croissants

1.In a large mixing bowl, combine the flour, salt, sugar, and instant yeast. Mix well.

2.Add the warm milk and softened butter to the dry ingredients. Mix until a dough forms.

3.Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

4.Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.

5.Once the dough has risen, punch it down and roll it out into a rectangle about 1 cm thick.

6.Cut the dough into triangles (about 10 cm base) for croissants.

7.Place a spoonful of pistachio paste at the base of each triangle.

8.Roll the triangles from the base to the tip, forming a crescent shape. Ensure the tip is tucked underneath the croissant.

9.Place the rolled croissants on a baking sheet lined with parchment paper, leaving space between them.

10.Cover the croissants with a cloth and let them rise for another 30-45 minutes until puffy.

11.Preheat the oven to 200°C (400°F).

12.Beat the egg and brush it over the croissants for a golden finish.

13.Bake the croissants in the preheated oven for 15-20 minutes or until golden brown and flaky.

14.Remove from the oven and let cool slightly before serving.