Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

Gently unfold one sheet of the thawed puff pastry on a lightly floured surface.

Cut the puff pastry sheet into 6 large triangles.

Sprinkle about 1 tablespoon of chopped pistachios and 1 tablespoon of chocolate chips evenly over each triangle. If using pistachio cream, spread a thin layer before adding nuts and chocolate.

Starting at the wide end of each triangle, carefully roll up the pastry towards the point. Gently curve the ends inward to create a crescent shape.

Repeat with the second sheet of puff pastry.

In a small bowl, whisk together the egg and water until well combined for the egg wash.

Place the rolled croissants on the prepared baking sheet. Brush the tops of each croissant with the egg wash. If desired, sprinkle with coarse sugar.

Bake for 18-22 minutes, or until the croissants are golden brown and puffed up.

Remove from the oven and let them cool slightly before transferring to a wire rack to cool completely. Enjoy warm!