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1
Preheat oven to 350F.
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2
Finely grind 1/3 cup pistachios with sugar, coriander, and cardamom in a food processor.
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3
Finely chop remaining pistachios and reserve.
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4
Put stack of phyllo sheets on a work surface and cover with 2 overlapping sheets of plastic wrap and a dampened kitchen towel.
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5
Put 1 phyllo sheet on a cutting board and brush with some butter.
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6
Sprinkle phyllo sheet evenly with half of nut sugar, then top with another sheet of phyllo.
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7
Brush phyllo with some butter and sprinkle with remaining nut sugar.
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8
Top with remaining phyllo sheet, pressing down gently, then brush with remaining butter.
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9
Chill phyllo 10 minutes.
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10
Trim edges of phyllo with a sharp knife to make 1 (15- by 12-inch) rectangle.
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11
Cut stack lengthwise to make 4 (3-inch-wide) strips, then cut strips crosswise into 5 (3-inch) squares, forming 20 total.
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12
Halve each square diagonally, then carefully transfer triangles, 1 at a time, with a spatula onto a parchment-lined large baking sheet, spacing them 1/4inch apart.
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13
Cover triangles with another piece of parchment and a baking sheet (as a weight).
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14
Bake in lower third of oven until golden, 15 to 18 minutes.
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15
Remove top baking sheet and carefully peel off top parchment (some phyllo may stick to it), then cool crisps on baking sheet on a rack.
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16
Beat cream in a bowl with an electric mixer until it holds soft peaks, then gently fold in lemon curd.
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17
Put 1 crisp on each of 8 plates.
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18
Top each crisp with 1 heaping tablespoon mousse, then layer with another crisp and tablespoon mousse.
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19
Top with crisps.
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20
Sprinkle reserved chopped nuts around napoleons.
