1. Remove the nut and coconut butter from the cold and let it warm up.
2. In a bowl, add the evaporated milk, the eggs, the sugar, the glucose, the salt, the lemon zest and the yeast. Mix well. Add the previously sifted flour and mix to form a dough. Knead for a few minutes until smooth. Rest the dough.
3. In a bowl, mix the butter with the flour. It should have consistency, and it doesn’t have to be too soft.
4. Once the dough has rested (20 minutes after kneading it), roll it out with a rolling pin. It should be 1 cm thick. Make a rectangle. In the middle of the rectangle, put the nut and coconut butter. Close the rectangle on the butter making a small package, as if a gift were wrapped.
5. With the help of the roller, stretch the package to a thickness of 2 cm. Place on a plate in the fridge, covering with film. Let rest 30 minutes.
6. After this time, remove from the refrigerator and let the dough warm up a little, so that the butter does not break the dough when you stretch it again. Roll out to a thickness of 1 cm and make a rectangle. Close the rectangle back on itself by bringing one end to the middle and above, bringing the other end. Stretch the remaining rectangle until we get about 2 cm thick. Let it cool for 30 minutes in the fridge. Remove and repeat the same operation. Place in the fridge and repeat 2 more times with these same steps. In total we will fold it 4 times, thus forming the layers of a croissant.
7. Once this process is done, and with the dough at a cold but manageable temperature, stretch until it is half a cm thick. Cut rectangles 20 cm wide and then cut triangles with a base of about 10 cm.
8. With the point of the triangle facing straight ahead, roll the triangle around you until you reach the point. Place on a baking sheet and then in the fridge, once all the croissants have been made.
9. Heat the oven to 220ºC, remove the croissants from the refrigerator and bake for 20 minutes, or until golden brown. Remove from the oven.
10. Still hot, wet them with syrup with the help of a brush. Sprinkle with the chopped walnuts and let them cool. Once cool, sprinkle with icing sugar and serve.