1️⃣ Make the Simple Syrup:

To a pot over medium heat, add the water, sugar, and orange blossom water. Bring to a boil so all the sugar is dissolved and then reduce the heat to low and simmer for 10 minutes. Transfer to a bowl and allow to cool to room temperature so it thickens up. 🍯
2️⃣ Prepare the Pistachio Filling:

To a bowl, add the pistachio flour, sugar, cornstarch, salt, unsalted butter, vanilla extract, eggs, and heavy cream.
Beat together until light and fluffy using a stand or hand mixer. 🥣
3️⃣ Assemble and Bake:

Preheat oven to 350°F (175°C). 🔥
Slice the croissants in half to open them up like a book. 📖
Soak both sides in the simple syrup. Be generous with it. You can brush the syrup on or just dunk it for a more efficient method. 🥄
Add the pistachio filling across the whole inside. Close the croissant. Add a line of pistachio filling across the top and sprinkle on chopped pistachios. Repeat with the rest of the croissants. 🥐
Bake in the oven for 12 to 15 minutes until crispy all around. ⏳
Allow to cool for 15 minutes, then dust with powdered sugar, and enjoy! ❄️