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1
Preheat oven to 325 F. and spray a heavy or non-stick baking sheet with cooking spray or line with parchment paper.
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2
Rub off loose skins from pistachios and in a food processor grind nuts with granulated sugar.
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3
In a bowl whisk together pistachio mixture, flour, and salt and whisk in whites, butter, and vanilla until combined well.
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4
Drop rounded teaspoons batter 5 inches apart onto baking sheet and with back of a spoon spread into 3 1/2- to 4-inch rounds.
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5
Bake wafers in middle of oven 8 minutes, or until golden.
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6
Working quickly, transfer hot wafers with a thin metal spatula to a rack to cool completely.
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7
(If wafers become too crisp to remove from baking sheet, return to oven 1 minute, or until heated through and pliable.)
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8
Make more wafers with remaining batter in same manner, spraying or re-lining sheet for each batch.
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9
Wafers may be made 2 days ahead and kept in an airtight container at room temperature.
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10
Into a chilled bowl scrape seeds of vanilla bean and add cream and granulated sugar.
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11
With a whisk or an electric mixer beat mixture until it holds stiff peaks.
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12
Whipped cream may be made 2 hours ahead and chilled, covered.
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13
Whisk cream briefly before using.
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14
Put a wafer in center of each of 4 plates.
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15
Spread about 2 tablespoons whipped cream on each wafer, leaving a 1/4-inch border, and top with half of strawberries.
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16
Put another wafer on top of strawberries and top in same manner with remaining cream and strawberries.
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17
Dust 4 wafers with confectioners' sugar and put on top of desserts.
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18
Garnish each mille-feuillantine with a strawberry and sprinkle plates with pistachios.
