Wafer rolls with condensed milk cream cannot leave anyone indifferent. This is not only a delicious homemade dessert that evokes a feeling of coziness and family gatherings, but also a wonderful childhood memory.
It is necessary
-
- For the test:
- 200 g butter;
- 5 eggs;
- 200-220 g sugar;
- 220 g flour.
- For the cream:
- 1 can of condensed milk;
- 200 g butter;
- 1 tsp liquor;
- nuts (walnuts
- hazelnut
- almond).
Instructions
Step 1
Melt the butter in a saucepan over low heat. In consistency, it should resemble fermented baked milk or liquid sour cream. Remove from heat and cool.
Step 2
In a separate bowl, beat the eggs with a mixer or jar until fluffy. Add melted butter. Mix well. Add sugar gradually while whisking. Add vanillin or vanilla sugar if desired. Sift the flour through a sieve and add to the egg-butter mass. Beat until smooth, lump-free. You should get a thin dough that will pour well from a spoon or small ladle.
Step 3
Heat the waffle iron to the desired temperature. Lubricate both ribbed surfaces with sunflower oil. Using a small ladle or large spoon, gently pour the dough into the bottom half of the waffle iron. Press with the top half and bake until the waffles are golden brown.
Step 4
Carefully remove the waffle from the waffle iron plate using a knife and roll it while still hot into a tube, leaving a gap inside for further filling with cream.
Step 5
To prepare the cream, boil a jar of condensed milk for 1, 5-2 hours. Cool in cold water. Soften the butter to the consistency of cream cheese. Pour the condensed milk into it. Add 1 tsp if desired. favorite liquor. Mix thoroughly.
Step 6
Fill a pastry syringe with the resulting cream. The syringe tip must be large enough. Squeeze the cream into each waffle tube on both sides so that it completely fills the entire space inside.
Step 7
Chop the nuts and sprinkle over the edges of the waffles and the overlapping cream.
