I have often found myself needing something simple, with readily available ingredients, especially for when guests come over or when I want something sweet that lasts well for a few days. This nut wafer recipe is exactly the kind you make with what you have at home, and it’s not complicated at all. No mixer is needed, there aren’t many dishes to wash, and the hardest step is melting the sugar without burning it.
Quick Info
Total time: about 1 hour, with patience for cooling and pressing overnight
Actual preparation time: 15-20 minutes
Waiting/pressing time: overnight (minimum 8 hours)
Servings: 1 large tray, cut into about 24-30 pieces, depending on how big you make them
Difficulty: easy
Recipe type: homemade cake, quick dessert, no baking
Ingredients
1 package of wafer sheets (usually 5 large sheets)
2 cups of sugar (standard, 250 ml cup)
1 package of Unirea margarine (250 g)
2 cups of roasted and ground walnuts
Preparation method
1. Prepare all the ingredients at hand. The walnuts should be roasted and ground. Take the wafer sheets out of the package and place them on the table, so you don't waste time when the cream is ready.
2. In a large pot, put the sugar and let it melt over low heat. Stir occasionally to prevent burning. When it is completely melted and has an amber color, lower the heat as much as possible.
3. Add the margarine cut into pieces. It will melt faster and won’t splatter as much if you don’t add it whole. Keep stirring until everything is incorporated and you have a uniform liquid.
4. Remove the pot from the heat and add the ground walnuts. Mix well, but gently – just enough to coat all the walnuts with cream.
5. While the mixture is still warm, start assembling the wafers. Place the first sheet on a clean tray, spread some of the warm cream, leveling it as much as you can, but don’t press too hard to avoid breaking the sheets. Continue with the next sheet, cream, and so on, until you finish.
6. The last sheet remains empty on top. Place a piece of parchment paper over it and something heavy (a wooden board or a thick book) to press it well overnight.
7. Let it cool and press until the next day. In the morning, cut with a sharp knife into pieces as large as you desire.
Why I make this recipe often
You don’t spend much time in the kitchen and you don’t have to deal with the oven. It keeps very well for a few days, even a week in the fridge, so it’s great for family, lunch boxes, or guests. The ingredients are simple, inexpensive, and you don’t have to worry about temperatures or textures as with other cakes.
Tips and variations
Tips
Melt the sugar slowly over low heat. If it burns, the cream will have a bitter taste.
The walnuts should be roasted, not raw. They have a different taste and texture.
Make the cream when you’re ready to put it on the sheets. It hardens if it sits too long.
If the sheets break a little, it’s not a problem – during pressing, everything sticks together.
Substitutions
You can use butter, but the taste and texture will be slightly different from the original margarine version.
If you don’t have walnuts, you can try ground peanuts, but it won’t have the same classic taste.
Brown sugar can be used, but the color will be darker, and the flavor slightly different.
Variations
Anyone who wants more flavor can add a little rum essence to the warm cream after it’s ready.
Some people also add crushed cookies or raisins, but the basic recipe is simple, just with walnuts.
Serving ideas
Cut the wafer into small squares or diamonds. It can be placed on a platter next to coffee or tea. It doesn’t stick or crumble easily if you let it press long enough.
Frequently asked questions
1. Can the cream be made with butter instead of margarine?
Yes, butter can be used, but the cream will be slightly softer at room temperature. Margarine gives a firmer texture.
2. How long does the walnut wafer last?
It keeps well in the fridge for up to a week, in a closed container or covered. It doesn’t dry out quickly if it’s not left exposed.
3. Do the walnuts have to be roasted?
For taste and texture, yes. Raw walnuts don’t have that intense flavor and don’t bind the cream as well.
4. How do I cut the wafer more easily so it doesn’t crumble?
Use a long, sharp knife. It’s easier if you cut it after it has been pressed overnight.
5. Can I use more or fewer sheets?
Yes, you can use as many sheets as you want, but if you have more, spread a thinner layer of cream between them so it doesn’t come out too dry.
Nutritional values (estimate)
For one piece of walnut wafer (from about 24 pieces): approximately 220-250 kcal, with variations depending on how thick the pieces are. Each serving has about 18-20 g of carbohydrates (sugar), 14-16 g of fat (margarine and walnuts), and about 2-3 g of protein. These are approximate values, not exact.
Storage and reheating
The walnut wafer keeps best in the fridge, in a covered container or sealed bag. It doesn’t need reheating. If it’s very hot in the kitchen, the cream may become softer, but it will harden again in the fridge. It can be easily transported, doesn’t stick, and doesn’t break if pressed well.
Quick Info
Total time: about 1 hour, with patience for cooling and pressing overnight
Actual preparation time: 15-20 minutes
Waiting/pressing time: overnight (minimum 8 hours)
Servings: 1 large tray, cut into about 24-30 pieces, depending on how big you make them
Difficulty: easy
Recipe type: homemade cake, quick dessert, no baking
Ingredients
1 package of wafer sheets (usually 5 large sheets)
2 cups of sugar (standard, 250 ml cup)
1 package of Unirea margarine (250 g)
2 cups of roasted and ground walnuts
Preparation method
1. Prepare all the ingredients at hand. The walnuts should be roasted and ground. Take the wafer sheets out of the package and place them on the table, so you don't waste time when the cream is ready.
2. In a large pot, put the sugar and let it melt over low heat. Stir occasionally to prevent burning. When it is completely melted and has an amber color, lower the heat as much as possible.
3. Add the margarine cut into pieces. It will melt faster and won’t splatter as much if you don’t add it whole. Keep stirring until everything is incorporated and you have a uniform liquid.
4. Remove the pot from the heat and add the ground walnuts. Mix well, but gently – just enough to coat all the walnuts with cream.
5. While the mixture is still warm, start assembling the wafers. Place the first sheet on a clean tray, spread some of the warm cream, leveling it as much as you can, but don’t press too hard to avoid breaking the sheets. Continue with the next sheet, cream, and so on, until you finish.
6. The last sheet remains empty on top. Place a piece of parchment paper over it and something heavy (a wooden board or a thick book) to press it well overnight.
7. Let it cool and press until the next day. In the morning, cut with a sharp knife into pieces as large as you desire.
Why I make this recipe often
You don’t spend much time in the kitchen and you don’t have to deal with the oven. It keeps very well for a few days, even a week in the fridge, so it’s great for family, lunch boxes, or guests. The ingredients are simple, inexpensive, and you don’t have to worry about temperatures or textures as with other cakes.
Tips and variations
Tips
Melt the sugar slowly over low heat. If it burns, the cream will have a bitter taste.
The walnuts should be roasted, not raw. They have a different taste and texture.
Make the cream when you’re ready to put it on the sheets. It hardens if it sits too long.
If the sheets break a little, it’s not a problem – during pressing, everything sticks together.
Substitutions
You can use butter, but the taste and texture will be slightly different from the original margarine version.
If you don’t have walnuts, you can try ground peanuts, but it won’t have the same classic taste.
Brown sugar can be used, but the color will be darker, and the flavor slightly different.
Variations
Anyone who wants more flavor can add a little rum essence to the warm cream after it’s ready.
Some people also add crushed cookies or raisins, but the basic recipe is simple, just with walnuts.
Serving ideas
Cut the wafer into small squares or diamonds. It can be placed on a platter next to coffee or tea. It doesn’t stick or crumble easily if you let it press long enough.
Frequently asked questions
1. Can the cream be made with butter instead of margarine?
Yes, butter can be used, but the cream will be slightly softer at room temperature. Margarine gives a firmer texture.
2. How long does the walnut wafer last?
It keeps well in the fridge for up to a week, in a closed container or covered. It doesn’t dry out quickly if it’s not left exposed.
3. Do the walnuts have to be roasted?
For taste and texture, yes. Raw walnuts don’t have that intense flavor and don’t bind the cream as well.
4. How do I cut the wafer more easily so it doesn’t crumble?
Use a long, sharp knife. It’s easier if you cut it after it has been pressed overnight.
5. Can I use more or fewer sheets?
Yes, you can use as many sheets as you want, but if you have more, spread a thinner layer of cream between them so it doesn’t come out too dry.
Nutritional values (estimate)
For one piece of walnut wafer (from about 24 pieces): approximately 220-250 kcal, with variations depending on how thick the pieces are. Each serving has about 18-20 g of carbohydrates (sugar), 14-16 g of fat (margarine and walnuts), and about 2-3 g of protein. These are approximate values, not exact.
Storage and reheating
The walnut wafer keeps best in the fridge, in a covered container or sealed bag. It doesn’t need reheating. If it’s very hot in the kitchen, the cream may become softer, but it will harden again in the fridge. It can be easily transported, doesn’t stick, and doesn’t break if pressed well.