Get your Pistachio Cream HERE
Preheat your oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
Using a rolling pin, lightly roll out the puff pastry sheets into a larger rectangle, flattening any seams.
Spread the pisatchio cream on half of each puff pastry. Fold the pastry over to close like a book and seal the borders with your fingers.
Using a floured mask cookie cutter, or any cutter if you do not have this design, press down to cut out desired shape.
Arrange on baking shee. Bake for 12-14 minutes. Drizzle with additional pistachio cream and decorate with sprinkles as desired.