Wafer Roll Recipes

BARQUILLOS (WAFER ROLLS)

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
• Beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. Mix in the flour until just incorporated.
• Drop teaspoonfuls of the dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into a 3 inch circle.
• Bake in the preheated oven until browned along the edges, about 5 minutes.
• Remove the baked wafers from the baking sheet one at a time using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until the edges overlap. Cool seam-side down on a wire rack until completely crisp.

WAFER ROLL

Steps:

• Roll in confectioners sugar mixed with flour.
• Form into a roll and then cut in slices.

50'S CHOCOLATE-WAFER WHIPPED CREAM ROLL

Steps:

• Chocolate Wafers: Set 2 racks in the middle and upper third of the oven and preheat to 375 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the flour, cocoa, baking soda, baking powder, salt, and sugar. While pulsing on low speed, add the butter, then the egg. Process or beat until the dough is thoroughly blended and massed together. Drop rounded teaspoons of batter onto nonstick or parchment-lined cookie sheets at 2-inch intervals. With moistened fingers, round out the cookies and flatten them a little. Bake for 9 minutes, turning the pans once for even baking, until the cookies are set. Set the cookie sheets on a rack to cool.
• In a mixing bowl, whip the cream to soft peaks, about 1 1/2 minutes. Add the confectioners' sugar and vanilla, and continue whipping until stiff but smooth, about 1 minute. Spread the wafers evenly with the whipped cream, about a 1/4 inch thick, and set in stacks of 8. Turn the stacks on their sides and line them up, one after the other, like the wheels on an eighteen-wheeler, 4 rows deep. Frost the top and sides with the remaining whipped cream to form a loaf. Refrigerate for at least 3 hours, until firm. To serve, dust lightly with cocoa or cookie crumbs. Slice with a serrated knife dipped in hot water.

FAMOUS CHOCOLATE WAFER ROLL

Steps:

• Whip the heavy cream with the sugar and vanilla until stiff.
• Set aside 1 cup of mixture.
• Spread wafers with remaining cream and arrange in stacks of five.
• Chill for 15 minutes.
• Lay stacks on edge to make one long roll.
• Spread remaining 1 cup of cream on outside of roll.
• Cover and chill for at least four hours or overnight.
• Garnish with chocolate curls or shavings before serving.
• To serve, cut DIAGONALLY.
• Note- To make chocolate curls you can slightly warm a large candy bar of good quality chocolate in the microwave (only a few seconds should do) Slowly scrape back of bar with a vegetable peeler and transfer curls using a toothpick, to a baking sheet or large plate/ Refrigerate until firm/ For shavings, I like to thinly slice miniature Dove Dark Chocolate candies (about eight or so) and sprinkle on your dessert.