Pistachio Croissants

Ingredients

• 6 day-old croissants (sliced in half horizontally (as if for a sandwich))
• 1/4 cup + 2 tbsp (90 ml/135 g granulated sugar)
• 1/2 cup 125 ml/125 g water
• 3/4 cup + 2 tbsp
• 1 cup 250 ml/100 g raw shelled pistachios, roasted in a 300°F (150°C) oven for 10 minutes and cooled
• 1 tbsp 15 ml/10 g cornstarch
• 1/2 tsp 2 ml kosher salt
• 7 tbsp 105 ml/100 g unsalted butter, room temperature
• 1 large egg
• 1 tsp 5 ml pure vanilla extract
• 2 tsp 10 ml Amaretto liqueur (optional)
• 1 cup 250 ml fresh raspberries, or pitted and halved sour cherries
• 1/4 cup 60 ml/26 g raw shelled pistachios, finely chopped
• Powdered sugar

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