Strawberry Pistachio Millefeuillantines

I've only made this twice now, but that is not for lack of wanting to; thing is, you need good strawberries for this.  Even though there are many supermarkets to choose from here, decent strawberries aren't always easy to come by.  Having prepared this before, I am glad that I know how it is supposed to go--first time, I wasn't sure I'd done everything correctly and discovered the bake time in the original recipe is not accurate (I even tried making some thinner wafers and that was not the solution).  This is one of my very favorite desserts--indulgent, yet not over the top.  Here is the link to the original recipe:
http://www.epicurious.com/recipes/food/views/strawberry-pistachio-mille-feuillantines-14025

Ingredients:

1/2 c. shelled pistachios
1/2 c. sugar
1/4 c. all-purpose flour
1/4 tsp. salt
2 large egg whites
5 T. unsalted butter, melted
1/4 tsp. vanilla

1 c. heavy cream
1 T. vanilla bean sugar (or, seeds scraped from 1 vanilla bean plus 1 T. sugar)
2 T. sugar

1 lb. small strawberries, hulled and sliced
sugar or turbinado sugar (optional)

powdered sugar

Instructions:

1. Preheat oven to 325°F.  Place a small mixing bowl in fridge to chill.  Line baking sheets with parchment paper.

2. In a food processor, grind pistachios with sugar.

3. In a bowl, whisk together pistachio mixture, flour, and salt.

4. Whisk in egg whites, butter, and vanilla until well combined.  Mixture will have a sticky, thick consistency.

5. Drop about 1 T. of batter onto parchment and use back of a spoon to spread out to a thin circle of around 4 in" diameter.  Repeat to fill sheet.

6. Bake in middle of oven for 11-12 minutes.  They will look slightly golden and a little underdone.

7. After removing from oven, transfer parchment off of sheet and after 1 minute, remove circles gently by peeling parchment away from bottoms.  It may be sticky--if it is too sticky, wait 1-2 more minutes, but not longer, before trying again.  Turn them over (bottom side up) and leave on parchment (don't place on a plate or they will stick to it).

8. Into the chilled bowl, pour the cream and add the sugars (or seeds and sugar).  Whisk until mixture holds stiff peaks.

9. If using, sprinkle sugar over sliced strawberries and stir to form glaze.

10. Assemble the dessert: place one pistachio circle on plate.  Top with whipped cream and some strawberries.  Repeat layers again.  Top with one more pistachio circle and dust with powdered sugar, then top with additional strawberries.  Enjoy!