1. Preheat oven to 375°F.
2. Spread one tablespoon chocolate chips and 1/2 tablespoon crumbled halva in the middle third of each puff pastry square. Fold top and bottom edges down slightly to keep filling from seeping out. Fold sides over and place crease-side down on Gefen Parchment lined baking sheet. Repeat with remaining squares.
3. Beat egg and mix with silan. Brush egg mixture on top of each croissant.
4. Bake for about 20 minutes, until nicely browned on top.