Preheat the oven to 338 degrees F (170 degrees C) and line a baking sheet with parchment paper or a silicone mat.

In a small saucepan, combine Granulated Sugar and Water, bringing it to a boil while stirring occasionally. Once the sugar has dissolved, remove from heat, stir in Rose Water, and let it cool.

Mix Unsalted Butter and Granulated Sugar until well combined, then add the Egg and mix well.

Add Pistachio Flour and Ground Cardamom, mixing until fully incorporated. Spoon the batter into a piping bag or a large ziplock bag.

Slice the Croissants in half and brush the rose syrup on the top, bottom, and middle of each croissant. Pipe the pistachio paste onto half of the croissant, reserving 1/4 cup of the paste.

Top each croissant with the top half and pipe about 1-2 Tbsp of the paste on top. Use a spoon to spread the paste evenly.

Bake in the oven for 20-25 minutes or until golden brown. Allow the croissants to cool.

While the croissants cool, prepare the whipped cream by combining Heavy Cream, Powdered Confectioners Sugar, and Vanilla Extract in a mixing bowl. Whisk until stiff peaks form, about 4-5 minutes.

Spoon the whipped cream into a piping bag fitted with a large round tip or use a ziplock bag with a corner snipped off, creating a 1/2-inch hole.

Once the croissants are fully cool, dust with powdered sugar, pipe on the whipped cream, and decorate with Pistachios and Edible Flowers.