Method (puff pastry)

1. Preheat oven to 180°C fan, and line 2 baking trays with grease proof paper. Set aside.
2. Un-roll the puff pastry sheets, using a rolling pin to help flatten out any creases. 
3. Use a sharp knife or pizza roller to use the sheet of puff pastry into 6 triangles (watch video for visual reference). Cut a small slit at the base of the pastry triangle.
4. Roll the triangle up, starting from the bottom side, into a croissant shape. Place this onto your lined baking tray and repeat this with the rest of the triangles.
5. Brush some dairy-free milk over each pastry croissant. Bake in the middle of the preheated oven for around 10-15 minutes or until golden brown in colour. It may take a-little longer depending on your oven and size of croissants.
6. Once baked, remove from the oven and allow to cool on the baking tray before transferring to a wire rack to cool fully, ready for the cream filling.

Method (cream filling)

1. In a bowl with electric hand whisk or stand mixer with balloon whisk attachment, add in the whipping cream. Whip until thick, and add in the sugar, cream cheese and 2/3 heaped tablespoons of pistachio paste. Whip on high speed for at least 5-8 minutes until thick and cream. Transfer this into a piping bag fitted with a medium sized round tip nozzle.
2. Use a sharp, secreted knife to cut the croissant in half sideways, and use your hands to open it up. Pipe a generous amount of the pistachio cream into the croissants, not too much or it can become messy. Repeat for all of the croissants.
3. Place into the fridge for 10-15 minutes, this will help chill and set the filling.
4. In the meantime, add pistachios into a mini blender and blitz until crushed. Pour onto a plate.
5. Pick up and roll the side of the croissant with. the cream in the crushed pistachios so it sticks to the cream. place back into the fridge while you make the pistachio drizzle.

Method (pistachio drizzle)

1. Melt the white chocolate either in a microwave in 20 second intervals until melted or on the hob using a bain-marie. 
2. Add a tablespoon of pistachio butter to the white chocolate and stir to combine.
3. Use a spoon to drizzle this over the tops of each croissant. 
4. While the chocolate is still melted and wet, sprinkle over some chopped / ground pistachio nuts.
5. Chill in the fridge for 5 minutes then serve and enjoy!