Biscuit roll with powdered milk cream in a wafer sheet

Name: Biscuit roll with powdered milk cream in a wafer sheet - Janina F.
Ingredients: 2 small sheets of puff pastry (or one large) Cream biscuits 100 g sugar 175 ml water 150 g plain biscuits Cream from powdered milk 100 g sugar 100 g butter 100 g powdered milk; but I think it might not be necessary. Or; add more butter)

Dessert - Biscuit roll with powdered milk cream in a wafer sheet by Janina F. - Recipia

Roll with cookies and powdered milk cream in a wafer sheet I tried this recipe after seeing it from Miha and was attracted by the idea of cream with powdered milk. I followed the instructions, but I admit that the first time the cream didn't set as I would have liked. I used the water from the recipe, and the cream remained a bit soft. The next time I reduced the water or added a bit more butter. The result is tasty, and the combination of wafer, cookies, and powdered milk is just right if you like this kind of quick, no-bake dessert. Quick info Total time: about 45 minutes, plus cooling Preparation time: 30 minutes Cooking time: 15 minutes Servings: 10-12 slices, depending on how thick you cut the roll Difficulty: medium Recipe type: homemade dessert, no-bake, suitable for festive platters or when you crave something quick Ingredients 2 small wafer sheets or one large sheet For the cookie cream: 100 g sugar 175 ml water 150 g plain cookies For the powdered milk cream: 100 g sugar 100 g butter 100 g powdered milk 2 tablespoons coconut 3 tablespoons water (optional - if you don't want a soft cream, reduce or replace with more butter) Preparation method 1. Prepare the cookies. The cookies are finely crushed, in a food processor or with a rolling pin between two sheets of paper. They should be crumbs, not large pieces. 2. Make the caramel base for the cookie cream. In a small saucepan, put 100 g of sugar to caramelize over low heat. Stir only when it starts to melt to avoid burning. When the sugar is melted and has the color of classic caramel, carefully add the 175 ml of water, as the droplets may splash. Leave on heat until the caramelized sugar completely dissolves in the water. 3. Add the cookies. Remove the pot from the heat and pour the cookie crumbs over the warm caramel syrup. Mix well until the cookies absorb the liquid and a thick cream forms. It should be spread immediately; otherwise, it will harden as it cools. 4. Assemble the roll base. Place the wafer sheet on a countertop or tray. Evenly spread the caramelized cookie mixture while it's warm. It goes quite easily with a spatula or the back of a spoon. 5. Prepare the powdered milk cream. In a clean pot, put 100 g of sugar, 100 g of butter, and (optional) 3 tablespoons of water over low heat. Let the butter melt and the sugar dissolve, stirring gently. When homogeneous, remove from heat. Add 100 g of powdered milk and 2 tablespoons of coconut. Mix with a whisk or wooden spoon until everything is well incorporated. If you feel it's too soft, reduce the water or add a bit of butter so it doesn't run. 6. Spread the powdered milk cream. Evenly distribute this cream over the cookie layer across the entire surface of the wafer sheet. 7. Roll and refrigerate. Carefully roll the wafer sheet with the creams as tightly as possible without cracking. It's easier if the sheet is fresh or has been steamed for a few seconds, but it's not mandatory. Wrap the roll in plastic wrap and place it in the fridge for at least 2-3 hours until it sets and can be cut nicely. 8. Portioning. After cooling, cut into slices with a sharp knife. Why I make this recipe often It's quick and doesn't require baking. The ingredients are easy to find. The combination is simple but pleasant if you like powdered milk and the taste of wafer with cream. It works well for guests or when I want something sweet that can be kept in the fridge for a few days. Tips and variations Tips The wafer sheet is more flexible if you hold it over steam for a few seconds, but it's not strictly necessary. The powdered milk cream should be thick enough - if it seems soft, add more powdered milk or butter, but avoid adding more water than stated at the beginning. If the cookies don't easily homogenize with the caramel, mix quickly until fully absorbed and spread immediately on the sheet. Don't leave the roll too long at room temperature - the powdered milk cream can soften if it's warm. Substitutions Coconut can be omitted or replaced with chopped nuts, according to preference. Plain cookies can be swapped for digestive or popular cookies, but they should still be cream-free. For a denser cream, you can skip the water and slightly increase the butter. Variations You can add a tablespoon of cocoa to the cookie cream for a slightly different taste. Extra coconut can be sprinkled on top before rolling. For an even thicker layer of cream, double the quantities for each layer. Serving ideas Cut into slices of 1-1.5 cm, it goes well on homemade cake platters, alongside coffee or tea. It can be individually wrapped for a package or picnic. Frequently asked questions 1. What can I replace powdered milk with if I don't have it? For this recipe, I don't recommend any other ingredient - powdered milk gives the specific taste and consistency of the cream. 2. Why does the wafer sheet crack when rolling? It may be too dry or old. For flexibility, hold the sheet over a pot of steam for 10-15 seconds before filling. 3. The powdered milk cream came out soft. What should I do? Reduce the amount of water or replace the water with an additional 20-30 g of butter. Mix the powdered milk vigorously, possibly adding an extra tablespoon if needed. 4. Can I use cocoa cookies? Yes, but the final taste will be slightly more intense, and the color of the cookie cream will be darker. 5. Can the roll be frozen? I don't recommend it - after freezing, the wafer sheet and creams change texture and may release water upon thawing. Nutritional values Estimate for one slice (out of 12): Calories: approximately 180 kcal Carbohydrates: 25 g Fats: 7 g Proteins: 3 g The values are indicative and may vary depending on the type of cookies or butter used. It's a quite calorie-dense dessert due to the sugar, butter, and powdered milk. Storage and reheating The roll keeps well in the fridge, wrapped in plastic wrap or in a container with a lid. It lasts 3-4 days without problems. I don't recommend reheating; it is served cold or at room temperature after being in the fridge. If the wafer sheet becomes moist after a few days, it's normal - the dessert is designed for quick consumption.

Biscuit roll with powdered milk cream in a wafer sheet

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