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1
Preheat oven to 425F.
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2
Unfold pastry sheet on a lightly floured surface and roll out pastry with a floured rolling pin into a 12-inch square.
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3
Brush off excess flour from top and bottom of square and from work surface.
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4
Trim a 3/4-inch-wide strip from all sides of square and reserve.
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5
Put pastry square on a baking sheet and prick all over with a fork.
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6
Brush pastry square with some of egg and arrange 1 strip on each edge of pastry square, overlapping strips at corners, to form a raised edge around pastry, and trim overhang.
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7
Brush strips with some of egg, then sprinkle pastry evenly with granulated sugar.
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8
Bake in middle of oven until golden brown, 15 to 17 minutes.
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9
Carefully slide pastry from baking sheet to a rack to cool, then gently flatten inner part of pastry with your palm if very puffed.
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10
Squeeze 2 tablespoons juice from 1 orange.
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11
Cut peel, including all white pith, from remaining 10 oranges with a sharp paring knife and cut each orange crosswise into 1/4-inch-thick slices.
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12
Arrange slices in 1 layer between paper towels to drain briefly.
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13
Whisk together cream cheese, confectioners sugar, vanilla, salt, and orange juice and spread evenly over center of pastry, spreading it to raised edges.
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14
Arrange oranges, overlapping, on pastry and sprinkle with pistachios.
