Prep 1 hr
Cook 30 mins
Don't let the title fool you into thinking this is a complicated dessert. Scoops of lemon flavoured mousse balance here on wings of Indian-spiced phyllo dough. This recipe makes more phyllo crisps than you'll need, but they can replace any that may break along the way and are delicious on their own. For the lemon curd you can use your own recipe,my recipe, storebought curd, or any other recipe you prefer.
FOR PHYLLO CRISPS
- 1⁄2 cup shelled natural pistachios
- 1⁄3 cup sugar
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cardamom
- 3 phyllo pastry sheets (17 by 12 inch)
- 3 1⁄2 tablespoons unsalted butter, melted and cooled
- 1 cup chilled heavy cream
- 1 cup lemon curd
- confectioners' sugar, for dusting
- Preheat oven to 350°F.
- Finely grind 1/3 cup pistachios with sugar, coriander and cardamom in a food processor.
- Finely chop remaining pistachios and reserve.
- Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel.
- Put 1 phyllo sheet on a cutting board and brush with some butter.
- Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo.
- Brush phyllo with some butter and sprinkle with remaining nut sugar.
- Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter.
- Chill phyllo 10 minutes.
- Trim edges of phyllo with a sharp knife to make 1 (15 by 12) rectangle.
- Cut stack lengthwise to make 4 (3 inch wide) strips, then cut strips crosswise into 5 (3 inch) squares, forming 20 in total.
- Halve each square diagonally, then carefully transfer triangles, 1 at a time onto a parchment lined baking sheet, spacing them 1/4 inch apart.
- Cover the triangles with another piece of parchment paper and a baking sheet (as a weight).
- Bake in lower third of oven until golden, 15 to 18 minutes.
- Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on rack.
- Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.
- Put one crisp on each of 8 plates.
- Top with 1 heaping tablespoon of mousse, then layer another crisp and tablespoon of mousse, topping with a final crisp.
- Angle the crisps at different angles for a different look.
- Sprinkle reserved chopped nuts around napoleons and dust with icing sugar.