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Pistachio Wafers with Lemon Honey Mousse

December 26, 2011

Pistachio Wafers with Lemon Honey Mousse

Pistachio Wafers with Lemon Honey Mousse

Are you still feeling full from yesterday?  Or perhaps you are having your turkey dinner tonight.  Either way, if you are looking for a light and satisfying dessert for tonight or for New Year’s Eve you’ve come to the right place!

This dessert is absolutely perfect.  The pistachio wafers made from Phyllo pastry are so buttery and flaky.  The pistachios offer an additional crunch along side the phyllo.  Then the lemon honey mousse is sandwiched in between the wafers.  So to recap, you have this pillow of lemon honey mousse sandwiched between two flaky wafers.  Oh.  My.  God.  If you are fond of textures you’ll love this dessert.  It is quick and simple to make and it won’t leave you feeling all as though you over ate.  It is very light and satisfying.

Pistachio Wafers with Lemon Honey Mousse


Pistachio Wafers

2/3 cup shelled pistachios

1/4 cup sugar

6 sheets phyllo pastry

1/3 cup butter, melted

Lemon Honey Mousse

4 egg yolks

2 eggs

1/3 cup lemon juice

1/4 cup liquid honey

1/4 cup cold butter, cubed

1 tablespoon grated lemon rind

1-1/2 cups whipping cream

 To Prepare

Line rimless baking sheet with parchment paper or grease. Cut second sheet same size as baking sheet. Set aside.

In food processor, chop pistachios with sugar until crumbly. Remove 2 tablespoons and set aside for garnish.

Lay 1 sheet phyllo on prepared pan; cover remaining phyllo with damp towel. Brush phyllo with butter; sprinkle with generous 2 tablespoons of the remaining pistachio mixture. Top with sheet of phyllo; brush with butter. Repeat layers with remaining pistachios, phyllo and butter.

Cut phyllo stack in half lengthwise; cut each half crosswise into 8 rectangles. Cover with parchment paper; set second baking sheet on top. Bake in center of 375°F oven for 10 minutes.

Remove top baking sheet and paper; bake until golden, about 5 minutes. Let cool on rack.

(Make-ahead: Store wafers in layers separated by waxed paper in airtight container for up to 1 week.)

Lemon Honey Mousse

In heatproof bowl, whisk egg yolks, eggs, lemon juice and honey. Place over saucepan of simmering water over low heat; cook, stirring constantly, until mixture can mound on spoon, about 10 minutes. Strain into large bowl. Add butter and lemon rind; stir until butter melts. Place plastic wrap directly on surface; refrigerate until cold, about 2 hours.

(Make-ahead: Refrigerate for up to 2 days.)

In bowl, whip cream; fold one-third into lemon mixture. Fold in remaining cream. Place 1 wafer on each of 8 plates; spoon 1/4 cup mousse over top of each. Top with second wafer then scant 1/4 cup mousse. Sprinkle with reserved pistachio mixture.

Makes 8 servings

From Canadian Living Magazine: July 2007

Pistachio Wafers with Lemon Honey Mousse

Pistachio Wafers with Lemon Honey Mousse

This dessert is absolutely delicious!

From our kitchen to yours,
Sydney Jones

One Comment leave one →
  1. December 27, 2011 10:16 am

    Even I am still having hang over on all the food last night but I think I cannot resist this tasteful dessert you made . Thanks

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