Preheat oven to 375°F. Line baking sheets with parchment paper and set aside.
Mix together granulated sugar and cinnamon. Set aside. In separate bowls, have melted butter, raspberry jam, and toasted pistachios ready.
Work with one chilled dough rectangle at a time. Divide dough into two parts. On a lightly floured surface, roll each part into a rectangle about 12 x 6-inches. Brush surface of rectangle with melted butter. Sprinkle with cinnamon sugar mixture. Spread a thin layer of raspberry jam. Sprinkle chopped pistachios and additional cinnamon sugar.
Starting at the long end, carefully roll up the dough into a tight log. Place rolls seam side down on baking sheet. Repeat with remaining half of dough. You should end up with 4 logs. Let logs rest in the freezer for 15 minutes.
Meanwhile, beat egg with ½ Tbsp of water. Remove logs from the freezer. Brush egg wash over logs. Using a sharp knife (or serrated knife), cut the logs into slices about 1-inch thick. Place slices on parchment lined baking sheet seam side down.
Brush additional egg wash over the tops of the slices. Sprinkle turbinado sugar on top. Bake for 15-18 minutes, rotating the sheets halfway through baking. The finished pastries should be golden brown in color. Allow to cool on baking sheet for 3 minutes and then transfer to a wire rack to cool to room temperature.