Waffle rolls with boiled condensed milk
15 servings
60 minutes
Another simple Soviet recipe, one of the favorite desserts of childhood - rolls with boiled condensed milk. Someone's mother made them, someone bought them in a pastry shop. Absolutely simple and incredibly delicious. If nostalgia has come over you right now, and you have a waffle iron at home - then you are already on the way to success. There are a couple of important points, the first - you need to immediately wrap the finished hot waffle around the metal tube. If you don't have one at hand - roll something similar out of foil in advance . Second - do not immediately pour the condensed milk cream into the finished waffle tube - let it cool down well so that the cream does not start to melt and flow.
1
Beat 200 grams of softened butter with sugar, then add eggs, mix, add flour and knead a uniform dough similar in consistency to pancake batter.
- Butter: 350 g
- Sugar: 200 g
- Chicken egg: 5 piece
- Wheat flour: 200 g
2
Preheat the waffle maker and pour about 50 ml of batter in the center, close it and cook for 3-4 minutes until the batter is golden brown.
- Wheat flour: 200 g
3
Immediately roll the hot waffle into a tube using a special metal straw. If there isn't one, you can wrap a pencil with several layers of foil to gain thickness. Once the waffle cools down, it will lose flexibility and break, so you need to act quickly. Prepare all the dough this way.
4
For the cream, whip the boiled condensed milk with the remaining butter and transfer it to a pastry bag.
- Boiled condensed milk: 1 jar
- Butter: 350 g
5
Fill the tubes with cream on both sides. The wafers should be cool; otherwise, the cream will start to melt and run.
- Boiled condensed milk: 1 jar