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Cut your puff pastry sheets into even squares, then cut in half into to triangles
Brush the pastries with a whisked egg / oil / milk, spinkle with sugar and bake in the oven at 180C for 20 minutes
In the meantime, whisk together your double cream, icing sugar, vanilla and pistachio spread until firm and set in the fridge
Once the pastries have been baked to golden and completely cooled down, gently cut the triangles in half
Warm up some pistachio spread (microwave 5 seconds and stir) and spread / pipe the spread into the pastries
Pipe on top with the pistachio whipped cream, and top with the pastry tops
In a piping bag, warm up some pisatchio spread and drizzle on top
Add chopped nuts or toppings of your choice!
Dust with icing sugar, it is best served fresh!