Pistachio Wafers with Lemon Honey Mousse

pistachio wafers with lemon honey mousse 150px Author: Canadian Living Credits: pistachio wafers with lemon honey mousse 150px

A stack of golden phyllo and lemony mousse makes a crispy-smooth and utterly delicious dessert.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: July 2007


  • 2/3 cups shelled pistachios
  • 1/4 cup granulated 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 cup whipping cream


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 tbsp (25 mL) 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 tbsp (25 mL) 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 centre of 375°F (190°C) 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 (50 mL) mousse over top of each. Top with second wafer then scant 1/4 cup (50 mL) mousse. Sprinkle with reserved pistachio mixture.

Nutritional facts Per serving: about

  • Sodium 261 mg
  • Protein 8 g
  • Calories 486.0
  • Total fat 39 g
  • Cholesterol 248 mg
  • Saturated fat 20 g
  • Total carbohydrate 30 g


  • Iron 11.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 6.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 37.0
  • Vitamin C 10.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pistachio Wafers with Lemon Honey Mousse