Preheat oven to 180 °C (fan) and line two baking trays with parchment.

Unroll puff pastry sheets and cut into 6 triangles per sheet. Make a small slit at the base of each triangle, then roll into a croissant shape. Place on trays and brush with dairy‑free milk.

Bake for 10–15 minutes until lightly golden and flaky; cool completely.

Meanwhile, whip vegan cream until soft peaks form. Add caster sugar, cream cheese, pistachio butter, and continue whisking until thick and pipeable. Transfer to a piping bag with round tip.

Cut cooled croissants in half horizontally. Pipe generous pistachio cream into the bottom half of each. Dip the cut edge in crushed pistachios, then cap with top half.

Melt white chocolate and stir in more pistachio paste to form a drizzle. Drizzle over croissants and while still wet, sprinkle with chopped pistachios. Chill briefly to set.

Serve chilled or at room temperature.