30 minutes
Preparation Time




For the aromatic sugar:

  • In a plate, combine the sugar and ground cinnamon with a spoon and set aside until needed.

For the rolled wafers:

  • Preheat oven to 180* C (350* F) Fan.
  • Use the handle of a wooden spoon to help you make 24 cylinders out of sheets of aluminum foil. The cylinders should be 7-8 cm in length.
  • Drizzle a sheet of phyllo dough with melted butter. Do not brush or touch the sheet with your brush. Cover with another sheet of phyllo dough and drizzle with melted butter.
  • Use a sharp knife to cut the sheets into 12 strips, 7-8 cm in width.
  • Place an aluminum foil cylinder at the bottom of each phyllo strip. Roll it around the aluminum cylinder. You are making wafers that you can fill easily later on.
  • Drizzle with melted butter again and roll in aromatic sugar to coat.
  • Transfer to a baking sheet lined with parchment paper.
  • Bake for 9-10 minutes, until golden brown and crunchy.
  • Remove from oven and allow to cool.
  • Repeat process for the remaining 2 sheets of phyllo dough.
  • While the second batch is baking, prepare the filling.

For the filling:

  • Combine the hazelnut chocolate praline sauce with the crushed walnuts.
  • Transfer to a piping bag.
  • When the rolled wafers are cool enough to handle, remove the aluminum foil. Insert the piping tube into each wafer and fill.

Walnut and Hazelnut Chocolate Praline Rolled Wafers




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