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Wafer Sheets Filled with Caramelized Sugar and Walnut Cream

January 30, 2012 by Roxy

Wafer Sheets Filled with Caramelized Sugar and Walnut Cream

Wafer Sheets Filled with Caramelized Sugar and Walnut Cream – a 5-ingredient no-bake dessert that is guaranteed to satisfy your sweet tooth. This dessert holds a special place in my heart as it was my favourite childhood treat that my mom used to make. And trust me, once you try it, you won’t be able to stop eating it!

With its crunchy layers of wafer sheets, rich and buttery caramelized sugar, and the nutty crunch of ground walnuts, this dessert is a perfect combination of textures and flavors. And the best part? It requires no baking and it takes just half an hour to prepare. So whether you’re looking for a quick dessert to satisfy your cravings or a show-stopping sweet treat for your next gathering, this no-bake dessert is sure to impress.                  

Ingredients (36-49 squares)

  • 300 g (1 1/3 cups or 10.6 oz) unsalted butter, at room temperature
  • 175 g (just under 1 cup sugar & 175 g (just under 1.5 cups) icing / powder sugar
  • 8 egg yolks
  • 300 g (3 cups) ground walnuts
  • 1 pack of wafer sheets

I doubled the ingredients to make two batches.

Ingredients
Wafer Sheets

…and this is the Romanian version of the recipe from my mom’s cookbook – Napolitane I 😉 

Foi de Napolitană cu Caramel - Rețeta

Directions

Cream the butter with the icing sugar with a hand or stand mixer until light and fluffy.

Cream the butter with the icing sugar with a hand or stand mixer until light and fluffy.
Cream the butter with the icing sugar with a hand or stand mixer until light and fluffy.

Add one egg yolk at a time, beating after each addition.

Add the ground walnuts and mix a bit just until incorporated.

Add one egg yolk at a time, beating after each addition.
Add the ground walnuts and mix a bit just until incorporated.

Place 175 g sugar in a heavy skillet over low-medium heat and stir until the sugar is melted and light brown.

Place 175 g sugar in a heavy skillet over low-medium heat and stir until the sugar is melted and light brown.
Melted Sugar.

Remove the pan from the heat and pour over the walnut mixture. Stir quickly until well combined. 

Remove the pan from the heat and pour over the walnut mixture.
Stir quickly until well combined. 

Place back over low heat and slowly bring to a boil stirring continuously.

Place back over low heat and slowly bring to a boil stirring continuously.
Place back over low heat and slowly bring to a boil stirring continuously.

Spread 1/4 of the cream on each wafer sheet while it’s warm (begin with a wafer sheet and end with a wafer sheet). Start to cover the wafer from the inside and make sure you cover the edges of the wafer sheet with filling.

Smear the cream on each wafer sheet while it’s warm (begin with a wafer sheet and end with a wafer sheet).
Start to cover the wafer from the inside and make sure you cover the edges of the wafer sheet with filling.

Cover it with baking paper and place something heavy on top so that the filling will glue the wafer sheets. Leave it at least 2 hours or overnight.

Filled Wafer Sheets
Cover it with baking paper and place something heavy on top so that the filling will glue the wafer sheets. Leave it at least 2 hours or overnight.

Cut it into small squares and enjoy!

Wafer Sheets Filled with Caramelized Sugar and Walnut Cream
Wafer Sheets Filled with Caramelized Sugar and Walnut Cream
Wafer Sheets Filled with Caramelized Sugar and Walnut Cream

P.S. If you don’t have any idea what to do with your 8 egg whites (after you’ve used the egg yolks in the recipe above) then you can make another filling with 8 egg whites, 8 tablespoons sugar, 300 g ground walnuts and another pack of wafer sheets. You have to beat the egg whites and the sugar in a bowl over a pot of boiling water until thick and creamy.  After the egg white cream is thick and creamy, remove the bowl from the heat and stir in the ground walnuts.  Spread the filling on each wafer sheet by following the same steps as in the recipe above.

Or, you can use the egg whites to make Swiss Meringue Buttercream for filling or frosting cakes and cupcakes.

Swiss Meringue Buttercream
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Filed Under: 5licious, Christmas, Desserts, Romanian, Walnuts Tagged With: caramel, caramelized sugar cream, crema cu nuca, foi de napolitana, napolitana cu crema de zahar ars si nuci, wafer cake, wafer sheets, walnut cream

Comments

  1. Kim says

    August 28, 2016 at 2:26 PM

    Hi,

    Where are you purchasing your wafer sheets?

    • Roxy says

      March 7, 2017 at 12:54 PM

      Bulk Barn and most European stores have it as well.

  2. Janine says

    December 12, 2014 at 8:25 AM

    My MIL makes this all the time for us at Christmas. She calls it Grilasch. It’s my favourite Christmas traditional treat.

    • Roxy says

      December 14, 2014 at 10:43 PM

      Same here, everyone in our family loves this delicious dessert 🙂 !

  3. Emma says

    January 24, 2014 at 11:32 AM

    Roxy, I just got off the phone with a good friend of mine who was describing her experience last night at her friends house and the cakes she enjoyed! We started reminiscing about old times. I told her how I missed my all time favorite wafer sheets! ! I am currently on a strict candida diet. Also I’ve been off dairy, grain, sugar for 3yrs BUT as soon as I’m off this way of eating I am going to make these! !! I’m so grateful to have found my favorite dessert after 14yrs in English!!!! Thank you for posting!!

    • Roxy says

      January 24, 2014 at 4:36 PM

      I’m glad I can make you happy with just one simple recipe :). I hope you’ll be off your diet and food restrictions soon to enjoy this yummy dessert. Let me know if it turns out just like the wafer sheets you remember.

  4. Victor Schwartz says

    September 9, 2013 at 11:01 AM

    Where can I obtain the “wafer sheets” shown in this recipe? (http://www.rkhomemaderecipes.com/5licious-wafer-sheets-filled-with-caramelized-sugar-and-walnut-cream.html#more-3089 )

    • Roxy says

      September 9, 2013 at 3:35 PM

      If you live in Canada you can find them at Bulk Barn.

  5. Corina says

    January 17, 2013 at 5:14 PM

    This desert is DELICIOUS and unexpectedly very easy to make. I love it and I will definitely make it again. Thanks Roxy

    • carmen says

      February 17, 2013 at 9:05 PM

      just copyed your recipe and I was pleasantly surprised to see that is Romanian version.
      Thaks for sharing it.
      Carmen – Australia 🙂

      • Roxy says

        February 27, 2013 at 7:20 PM

        You’re welcome. I’m glad you liked it. I have the Romanian version of the recipe thanks to my mom, those old cooking books are the best 🙂




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