First, thaw the puff pastry in the refrigerator. Once thawed, roll out onto a cutting board. Next, evenly cut the puff pastry sheet along the lines. This will leave you with three even pieces.

Cut each piece diagonally, creating triangle shapes. This will give you 6 triangles.

Mix the honey and olive oil. Layer the inside of each triangle with the mix. This will help the additional ingredients stick.

Layer each triangle with crushed pistachios, feta, goat cheese, and dried cranberries. Making sure to leave a little bit of the crushed pistachios left for the final layer.

Roll the stuffed croissant by starting with the larger side of the triangle.

Some ingredients might fall out. That's ok! Just tuck them into the sides once you have rolled them into the croissant shape.

Mix together the egg and water. Brush each croissant with the mix, then lightly sprinkle the tops with pistachios. This is optional, but makes them prettier.

Bake in a 350F preheated oven for 25 minutes on a lined baking sheet.

Remove from the oven and transfer to a serving platter. Decorate each with desired amount of powdered sugar and a light dusting of salt. Enjoy immediately.