Thai Basil Honey Wafers with Pistachio Cream

Name: Thai Basil Honey Wafers with Pistachio Cream
Prep time: 20 min
Cook time: 24 min
Total time: 44 min
Yield: 12 servings
Cuisine: Thai
Ingredients: 6 tablespoons (85 g) unsalted butter, softened, at room temperature, cut into small pieces; ½ cup (100 g) granulated sugar; 1 (50 g) large egg, at room temperature; 3 tablespoons (45 ml) honey, warmed slightly; ¾ cup (90 g) all-purpose flour; 3 tablespoons (12 g) fresh Thai basil leaves, finely chopped, tender leaves only, finely chopped; ⅛ teaspoon (¾ g) fine sea salt; ½ cup (120 g) unsalted roasted pistachio butter (or 100% pistachio paste), smooth or finely ground; 2 tablespoons (30 ml) honey; 2 tablespoons (28 g) unsalted butter, softened, at room temperature; 3 tablespoons (30 g) powdered sugar; ¼ teaspoon (1¼ ml) vanilla extract; pinch fine sea salt

From the MyKitchenBank Kitchen

Delicate, crispy wafers infused with the licorice notes of Thai basil and sweet floral honey, paired with a smooth pistachio cream filling. These Middle Eastern-inspired wafers with Thai aromatics create an elegant fusion dessert—light enough for tea or coffee, yet impressive enough for entertaining.

Prep: 20 min
Cook: 24 min
Wait: 45 min
Total: 1 hr 29 min
Makes: 24 wafers (12 sandwich pairs)

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Ingredients

12 servings

For the wafers
6 tablespoons (85 g) unsalted butter, softened, at room temperature, cut into small pieces
½ cup (100 g) granulated sugar
1 (50 g) large egg, at room temperature
3 tablespoons (45 ml) honey, warmed slightly
¾ cup (90 g) all-purpose flour
3 tablespoons (12 g) fresh Thai basil leaves, finely chopped, tender leaves only, finely chopped
⅛ teaspoon (0.8 g) fine sea salt
For the pistachio cream filling
½ cup (120 g) unsalted roasted pistachio butter (or 100% pistachio paste), smooth or finely ground
2 tablespoons (30 ml) honey
2 tablespoons (28 g) unsalted butter, softened, at room temperature
3 tablespoons (30 g) powdered sugar
¼ teaspoon (1.3 ml) vanilla extract
pinch fine sea salt

Equipment (10)

Two large baking sheets (18×13 inches / 45×33 cm)
Parchment paper
Medium mixing bowl
Whisk
Small saucepan
Wooden spoon
Measuring cups and spoons
Wooden spoon handle or thin wooden dowel (½ inch / 1.3 cm diameter)
Small offset spatula
Wire cooling rack

Steps

Before you start

Bring butter and eggs to room temperature (about 1 hour)
Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper
Finely chop fresh Thai basil leaves—don't bruise them; use a gentle knife or tear by hand if possible
Have a wooden spoon handle or thin dowel ready for rolling wafers while warm

1
Make wafer batter
- In a medium bowl, whisk together butter and granulated sugar until pale and fluffy, about 2 minutes with a hand whisk.
- Add the room-temperature egg and whisk until fully incorporated.
- Gently warm the honey in a small saucepan over low heat for 30 seconds, then pour it into the mixture and whisk until smooth.
- Sift the flour into the bowl, add the finely chopped Thai basil and salt, then fold together with a spatula until no dry flour remains.
- The batter should be smooth, thin, and pourable.
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Ready when: Batter is smooth and well combined with visible Thai basil flecks throughout
Tip: Don't overmix once flour is added or wafers will be tough. Fold gently to preserve the delicate crumb.
2
Portion and bake first batchOven 350°F / 175°C
- Spoon 1 tablespoon (15 ml) of batter onto the first parchment-lined baking sheet, spacing wafers about 3 inches (7.5 cm) apart (you'll fit about 4–5 wafers per sheet).
- Use the back of the spoon to spread each portion into a thin, roughly circular shape about 3 inches wide and 1/8 inch (3 mm) thick.
- Bake in a preheated 350°F (175°C) oven for 6–8 minutes, until the wafers are pale golden at the edges and just set in the center, with no wet spots.
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Ready when: Edges are pale golden, center is set but still pliable, wafers are fragrant with honey and Thai basil
Tip: Spread the batter thinly and evenly or wafers will bake unevenly. If batter gets too thick to spread, give it a gentle stir.
3
Roll wafers while warm
- Remove the first baking sheet from the oven.
- Working quickly while the wafers are still hot and pliable, use a small offset spatula to carefully lift one wafer from the sheet.
- Immediately place it over the wooden spoon handle or dowel and gently wrap it around the handle to form a loose tube shape.
- Hold for about 5 seconds as it cools and stiffens.
- Slip the rolled wafer off onto a wire rack.
- Repeat with the remaining wafers on that sheet.
- If they begin to harden before you finish, return the sheet to the warm oven for 30 seconds to soften them again.
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Ready when: Wafers are rolled into neat tubes and completely cooled on the rack
Tip: Work fast—wafers set quickly as they cool. If one cracks, return the whole sheet to the oven for 20 seconds and try again. Have the dowel ready before the wafers come out.
4
Bake remaining batchesOven 350°F / 175°C
- Repeat steps 2 and 3 with the remaining batter and the second baking sheet, spacing and baking wafers in the same way.
- You should have about 24 rolled wafers total.
- Place all rolled wafers on a wire rack to cool completely, about 20 minutes.
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Ready when: All wafers are rolled, cooled, and crisp to the touch
Tip: If the oven temperature drops, the wafers will stiffen too quickly to roll. Use an oven thermometer for accuracy.
5
Prepare pistachio cream filling
- In a clean medium bowl, whisk together the softened butter and powdered sugar until pale and fluffy, about 2 minutes.
- Add the pistachio butter, honey, vanilla extract, and a pinch of salt.
- Whisk until the filling is smooth, creamy, and light, with no lumps.
- The texture should be spreadable but hold its shape.
- If it's too soft, refrigerate for 10 minutes; if too stiff, whisk in a few drops of warm milk.
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Ready when: Filling is smooth, pale tan, and creamy with no graininess or lumps
Tip: Use a high-quality pistachio butter or paste; cheaper versions may contain added oils that make the filling greasy.
6
Assemble wafer sandwiches
- Once all wafers are completely cool, arrange them in pairs by size and shape.
- Spoon about 1 teaspoon (5 ml) of pistachio cream filling onto the inner surface (the side that was against the dowel) of one wafer.
- Press the second wafer of the pair gently onto the filling, forming a sandwich.
- The cream should be visible as a thin layer between the two tubes.
- Repeat until all wafers are assembled into 12 sandwich pairs.
- Arrange on a serving platter.
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Ready when: All 12 wafer sandwiches are assembled with filling visible between the tubes
Tip: If wafers crack during assembly, dip the ends in the filling to seal them and prevent further cracking.

Good to know

Tips

Thai basil deteriorates quickly; chop it just before making the batter. If you can't find fresh Thai basil, order it online or grow it in a pot—the unique flavor is worth the effort.
Wafer baking requires precise oven temperature. Use an oven thermometer placed in the center of the oven to ensure accuracy. Too hot and wafers brown and become brittle; too cool and they stay soft and won't hold their rolled shape.
The pistachio cream filling can be made 1 day ahead and stored in an airtight container in the refrigerator. Bring it to room temperature and give it a gentle whisk before assembling wafers.
These wafers are naturally gluten-free if you substitute an all-purpose gluten-free flour blend (use a 1:1 blend without xanthan gum, as these wafers need tenderness, not chewiness).

Make ahead

Wafers (unfilled) can be made up to 3 days ahead and stored airtight at room temperature. Assemble with filling within 2 hours of serving for the crispest texture.

Storage & reheating

Store unfilled rolled wafers in an airtight container at room temperature for up to 3 days. Assembled wafer sandwiches are best served within 1–2 hours to maintain crispness; they soften if refrigerated. Do not freeze—the wafers become brittle and the filling separates.

Substitutions

fresh Thai basil leaves, finely chopped → fresh mint or a blend of mint and anise seeds (1.5 tablespoons fresh mint plus ½ teaspoon crushed anise seeds). Thai basil has a distinctive licorice note; mint alone is more subtle, so anise seeds help mimic that signature flavor.
unsalted roasted pistachio butter (or 100% pistachio paste) → roasted almond butter or hazelnut paste. Use the same amount. The flavor will shift from pistachio's earthy sweetness to a deeper nuttiness, but the texture and sandwich structure remain unchanged.
honey → light agave syrup or mild maple syrup. Use 2.5 tablespoons (37 ml) of agave or 3 tablespoons (45 ml) of maple syrup. The wafers will be slightly less floral but still delicate.
powdered sugar → honey or agave in the filling (increase to 4 tablespoons / 60 ml total sweetener, reduce honey to 1 tablespoon / 15 ml). The filling will be slightly looser; you may need to reduce the butter to 1.5 tablespoons (21 g) to compensate.