In a large mixing bowl, combine 4 cups of all-purpose flour, ¼ cup of granulated sugar, 1 teaspoon of salt, and 2 teaspoons of active dry yeast. Pour in 1½ cups of cold milk and cut in ¼ cup of cold unsalted butter until the mixture forms a shaggy dough. Knead the dough on a floured surface for about 10 minutes until smooth, then let it rise in a warm place for 2 hours, until doubled in size. Refrigerate for at least 4 hours to firm up.

Once your dough has chilled, roll it out on a lightly floured surface into a large rectangle about ½ inch thick. Take ¾ cup of cold unsalted butter, place it in the center of the dough, and fold the edges over to encase the butter. Roll it out gently into a longer rectangle, then fold in thirds, like a letter. Wrap the dough in plastic wrap and chill for 30 minutes. Repeat this rolling and folding process 3 more times, refrigerating the dough between each fold.

After completing the lamination, roll out the dough into a large rectangle, about ⅛ inch thick. Cut the rectangle into triangles, with each triangle measuring about 4 inches at the base. Spread a generous tablespoon of pistachio cream along the wide edge of each triangle. Starting from the base, gently roll the dough towards the tip, shaping it into a crescent. Place the rolled croissants on a baking sheet lined with parchment paper and let them proof for 1-2 hours, until they have doubled in size.

Preheat your oven to 375°F (190°C). Once the croissants have risen, brush the tops with an egg wash (1 beaten egg) for a golden color. Bake them for 18-22 minutes, or until they are beautifully golden brown and the layers appear flaky. Allow them to cool slightly, then drizzle with honey glaze and sprinkle with crushed pistachios before serving for a delightful finish to your homemade pistachio croissants.