Monastery Croissants

Sift flour onto a work surface and make a well. Add the remaining ingredients in order, cover with flour and quickly knead into a smooth dough. Form the dough into pencil-thick rolls and cut into evenly sized pieces (about 4 cm). Shape the pieces into croissants, place on a baking sheet lined with baking paper and bake in a preheated oven at 130 °C for about 25 minutes. Soften the cake glaze and dip both ends of the completely cooled croissants in it. Sprinkle with pistachios just before the glaze sets.

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