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.

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

Directions

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.

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

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.

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.

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!

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.