Mix flour and 1 pinch of salt in a bowl. Add 225 g butter in pieces, cream cheese and egg yolk. Knead first with the dough hooks of the mixer, then with your hands to a smooth dough.
Quarter the dough, form into balls, wrap in cling film and chill for at least 1 hour.
Melt 50 g butter for the filling. Coarsely chop the nuts. Mix with honey, liquid butter and 50 g sugar.
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line baking tray with baking paper. Sprinkle the work surface with 4 tablespoons of sugar. Roll out the dough balls one after the other into 4 circles (each approx. 24 cm Ø).
Spread the nut mixture over the circles, approx. 1⁄4 each. Cut into 16 cake pieces each and roll them up into croissants from the wide side.
Place part of the croissants on the sheet. Bake in a hot oven for about 20 minutes. Take them out, take them off the baking tray and let them cool down. Bake the remaining croissants in the same way. Dust with icing sugar.