INGREDIENTS

INSTRUCTIONS

PISTACHIO WAFERS
GARNISH
(Pistachio Wafers Layered with Strawberries and Cream)
Make wafers: Preheat oven to 325° F. and spray a heavy or non-stick baking
sheet with cooking spray or line with parchment paper.
Rub off loose skins from pistachios and in a food processor grind nuts with
granulated sugar. In a bowl whisk together pistachio mixture, flour, and
salt and whisk in whites, butter, and vanilla until combined well. Drop
rounded teaspoons batter 5 inches apart onto baking sheet and with back of
a spoon spread into 3 1/2- to 4-inch rounds. Bake wafers in middle of oven
Working quickly, transfer hot wafers with a thin metal spatula to a rack to
cool completely. (If wafers become too crisp to remove from baking sheet,
return to oven 1 minute, or until heated through and pliable.) Make more
wafers with remaining batter in same manner, spraying or re-lining sheet
for each batch. Wafers may be made 2 days ahead and kept in an airtight
container at room temperature. Makes 16 to 20 wafers.
Into a chilled bowl scrape seeds of vanilla bean and add cream and
granulated sugar. With a whisk or an electric mixer beat mixture until it
holds stiff peaks. Whipped cream may be made 2 hours ahead and chilled,
covered. Whisk cream briefly before using.
Just before serving, assemble mille-feuillantines: Put a wafer in center of
each of 4 plates. Spread about 2 tablespoons whipped cream on each wafer,
leaving a 1/4-inch border, and top with half of strawberries. Put another
wafer on top of strawberries and top in same manner with remaining cream
and strawberries. Dust 4 wafers with confectioners' sugar and put on top of
desserts. Garnish each mille-feuillantine with a strawberry and sprinkle
plates with pistachios.
Makes 4 Servings
Gourmet June 1997
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Feb 26, 1998

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