Pistachio Rose Croissants – Brownie Mischief

Ingredients

• 1/2 cup (100g) granulated sugar, divided
• 1-1 1/2 teaspoons rose water*
• 4 medium croissants
• 3 tablespoons (43g) unsalted butter, softened
• 1/8 teaspoon fine sea salt
• 1/2 teaspoon pure almond extract
• 1/4 teaspoon pure vanilla extract
• 1/2 cup (56g) toasted pistachio flour
• 1 tablespoon all purpose flour
• 3 ounces (85g) white chocolate, chopped
• 1 teaspoon coconut oil or vegetable oil
• 1-2 drops oil based pink food coloring
• 2 tablespoons (14g) chopped toasted pistachios (for sprinkling)
• dried rose petals** (for sprinkling)