Pistachio Raspberry Croissants
Ingredients
- 4 tablespoons (1/2 stick) unsalted butter
- 1 3/4 cups roasted, unsalted pistachios, divided
- 3 tablespoons roasted pistachio oil, such as La Tourangelle
- 1/3 cup granulated sugar
- 2 large eggs
- 1/4 teaspoon kosher salt
- 6 stale croissants, preferably 2 to 3 days old
- 1 cup simple syrup
- 1/4 cup raspberry preserves, divided
- Crushed freeze dried raspberries, for topping (optional)
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