Put the shelled pistachios in a food processor and blend them until they form a smooth, thick paste.

In a large mixing bowl, combine the pistachio paste, softened cream cheese, powdered sugar, heavy cream, vanilla extract, and pinch of salt.

Using an electric mixer, beat the mixture on medium-high speed until it's completely smooth and creamy. Add milk if needed to reach desired consistency.

Taste and adjust sweetness if needed.

Carefully slice each croissant horizontally, almost all the way through, leaving a hinge on one side.

Generously fill each croissant with the pistachio cream.

Optionally sprinkle finely chopped pistachios on top.

Serve and enjoy.