1pkg puff pastrythawed according to package directions
2cupsstrawberrieseach sliced into 8 wedges
White chocolate curls for garnishoptional
Preheat oven to 425°F.
Dust work surface lightly with flour and roll puff pastry out to 1/8 inch. Cut out 24-26 pieces using a 2-inch wide cookie cutter (any shape). Arrange pieces on a parchment-lined baking sheet.
Place 3-4 strawberry wedges in the center of each piece while leaving a 1/4inch border. Bake on middle rack for 13 minutes until pastry is golden brown. Remove and set aside to cool.
To make the pistachio cream, pulse pistachios in a high-speed blender and pulse to a fine crumb. Remove 1 tablespoon and set aside for garnish.
Add melted white chocolate and whipping cream to blender. Blend until thick and creamy, about 15 seconds. Scrape mixture into piping bag fitted with plain round tip and set aside.
Place apricot jam in a small bowl and microwave for about 30 seconds until runny. Lightly brush the jam along the sides of each pastry piece, dipping one side of pastry into reserved pistachio crumbs. Pipe about 2 tablespoons pistachio cream onto each pastry.
Top pastries with remaining strawberry wedges and glaze with jam. Top with white chocolate curls, if desired.
Tip: Pre-rolled puff pastry can be used in place of the traditional brick, though the brick tends to produce a higher puff during baking.
Make-Ahead: Pistachio cream can be kept chilled in an airtight container for up to one day.