1. Let your frozen puff pastry sheets sit at room temperature for 30-40 minutes. Line a large baking sheet with parchment paper. Preheat the oven to 400°F.
2. On a lightly floured surface, use a rolling pin to roll the pastry sheet into a slightly larger rectangle. Slice the rectangle vertically into three wide strips. Then make one long slice to cut those strips in half horizontally. This should leave you with 6 smaller rectangles. Cut each rectangle in half diagonally to make 12 small triangles.
3. Place a dollop of nutella (~ heaping ½ tablespoon) on the wide end of each triangle and use a butter knife to spread it. No need to be precious here just gently spread it to cover most of the triangle, leaving the tip bare. Sprinkle each triangle with chopped pistachios. Use a pastry brush to brush the tips with egg wash to seal the ends. Roll each triangle, starting with the wide end and securing at the egg washed tip.
4. Place croissants on the prepared baking sheet and brush with egg wash. Bake for 18-20 minutes until golden brown.
5. Transfer to a cooling rack and drizzle with more Nutella (I usually warm mine in the microwave for a few seconds to make it more drizzleable). Sprinkle with chopped pistachios and dust with powdered sugar, if desired.

TRY NOT TO EAT FOUR AT ONCE. A challenge, I’m tellin’ ya.