Using a knife, finely chop the thawed kataifi pastry into small 1/4-inch to 1/2-inch pieces.

Melt the unsalted butter in a large skillet over medium-low heat. Add the chopped kataifi and stir continuously for 8 to 12 minutes until it is uniformly deep golden brown and completely crispy. Remove from the pan immediately and let it cool completely to room temperature.

In a mixing bowl, combine the sweetened pistachio cream, pure pistachio paste, tahini, and salt. Stir until perfectly smooth.

Once the toasted kataifi is totally cool, fold it into the pistachio cream mixture until fully incorporated. The filling should be very thick and highly textured.

Using a serrated knife, slice the croissants horizontally, leaving a small hinge at the back so the halves remain attached. Gently press the inside crumb down slightly to make room for the filling.

Spoon the pistachio-kataifi filling generously into each croissant, then gently press the top half down to close.

Melt the chopped milk chocolate and coconut oil in the microwave in 30-second increments, stirring well after each, until smooth and glossy.

Dip half of each stuffed croissant into the melted chocolate. Let the excess drip off, then place on a parchment-lined baking sheet.

Immediately sprinkle the freshly dipped chocolate with the chopped pistachios before it sets.

Place the baking sheet in the refrigerator for 10-15 minutes just until the chocolate hardens. Bring back to room temperature for 10 minutes before serving.