What are edible wafer sheets?

Edible wafer sheets are thin, neutral-tasting sheets made from a simple batter. The homemade version already documented in this article uses water, flour and oil and requires a suitable wafer iron. Ready-made sheets are a practical alternative when that equipment is not available.

Besides nougat, wafer sheets can be used as edible supports or decorations for cakes and other sweets. Ready-made wafer sheets for nougat and wafer decorations are available in different shapes.

Homemade edible wafer sheets

Edible wafer sheets made with water, flour and oil using a suitable wafer iron.

As explained above, ready-made wafer sheets let you skip this step; making them at home requires a suitable wafer iron.

Ingredients

• 1 litre water
• 500 g flour
• oil as needed

Method

1. Sift the flour thoroughly.
2. Add the water a little at a time and mix to prevent lumps, until the batter is smooth and even.
3. Grease a suitable wafer iron with oil and heat it on the stove.
4. Pour the batter into the hot wafer iron and cook it on both sides.
5. Carefully remove the wafer sheet and leave it to cool. Cover it with absorbent paper and place a weight on top so it keeps its shape.

The homemade wafer sheets are now ready.

How to use edible wafer sheets in pastry

Wafer sheets are used both in traditional confectionery and for decoration. In torrone they form an edible outer layer around the mixture; in decorated cakes they provide lightweight shapes such as flowers, leaves and butterflies.

Torrone

Traditional torrone commonly combines egg whites, honey, sugar and nuts such as almonds, pistachios, walnuts or hazelnuts. Hard and soft versions differ in texture and preparation. The existing step-by-step torrone recipe is available separately.

Puglian filled wafers

A traditional Puglian sweet made with wafer sheets, honey, almonds and sugar.

Ingredients

• wafer sheets
• 300 g honey
• 500 g shelled almonds
• 2 tablespoons sugar

Method

1. Toast the almonds in a non-stick frying pan.
2. In another pan, melt the honey and sugar until they form a caramel.
3. Mix the almonds thoroughly with the caramel, then fill the wafer sheets.
4. Leave the filled wafers to cool under a weight so that the layers adhere properly.

In some versions, the filling is flavoured with cinnamon and cloves for a spicier taste.

Decorative wafer sheets

Edible wafer can also be cut or formed into cake decorations. Because the sheets are light and neutral in flavour, they are suitable for decorative flowers, leaves, butterflies and personalised shapes.

Whether used around nougat or as a decoration, choose the sheet format that suits the preparation and follow the recipe or product instructions for the intended use.

This recipe combines choux pastry, pastry cream and sour cherries, with two cooking options: frying or baking.

Zeppole di San Giuseppe, recipe of Neapolitan tradition

Photos by Loriana on Flickr

• 50 g butter
• 250 ml water
• 250 g Italian “00” flour
• a pinch of salt
• 4 medium eggs

• 500 ml whole milk
• 50 g cornstarch
• 1 vanilla bean, or vanilla flavouring
• sour cherries in syrup, for decorating
• seed oil or peanut oil, for frying
• 3 egg yolks
• 80 g caster sugar or cane sugar

Prepare the pastry cream first so that it can cool before you make the zeppole.

• For the pastry cream, mix the egg yolks with the sugar and beat well until the mixture reaches the ribbon stage.
• Meanwhile, heat the milk in a saucepan with the vanilla bean without letting it boil.
• Add the cornstarch to the egg-yolk mixture, stir, then gradually pour in the milk.

Return the mixture to the heat and cook until thickened, then leave the pastry cream to cool.

How do you make zeppole?

Once the pastry cream is ready, prepare the choux pastry for the zeppole.

For the choux pastry, place the butter, water and pinch of salt in a saucepan and heat until the butter has completely melted.

Add the flour all at once, mix quickly and cook until the dough forms a ball that pulls away easily from the sides of the pan.

Leave the mixture to cool completely; this is necessary for a smooth choux pastry.

Add the eggs one at a time, mixing vigorously.

Transfer the mixture to a piping bag fitted with a star nozzle and pipe rings.

Choose the cooking method: for baked zeppole, place the rings on baking paper and bake at 200 °C for 15 minutes;

for fried zeppole, pipe the rings directly into hot oil and fry for a few minutes.

Fill the zeppole with pastry cream, top with a drained sour cherry in syrup and dust with icing sugar.

Tools and ingredients used in this recipe, with links to the Tutto Pasticceria shop.

The pastry is an ancient paschal sweet partnopeo is a cake shortcrust pastry filling of a dough formed by boiled wheat ricotta eggs spices and candied.

300 gr of type 00 flour

160 gr butter

130 g sugar

2 eggs

1 yolk

orange zest

1 pinch of salt

For the filling of the Neapolitan pastry

600 gr sheep ricotta

aroma for sweet Orange flowers

260 gr of cooked wheat

pastry cream 300 gr.

110 ml of milk

70 g of sugar

1 egg

1 pinch of cinnamon

orange zest

orange jam q.b

• Prepare the straddle by combining all the ingredients, knead all with cold butter in small pieces. refrigerate to rest for a couple of hours.

• Prepare for the pastry cream or use one of our ready creams that you can find on our shop.

In a pot cook the wheat by adding milk.

Sift the ricotta and join the pastry cream, the orange candied, cinnamon, egg, sugar, orange peel and cooked wheat.

Spread the frog, spread a layer of jam on the base and fill it with the filling, close with the same straw.

In the oven at 180 degrees for 50 minutes, it lets cool in the pan.

The meal is recommended to eat it a day later, it will be more ‘good and rich in flavor.

You can buy the aroma for orange flowers water sweets on our shop, just click on the photo.

Secret Tips and Tricks for the preparation of the Neapolitan Pastiera

• After 30 minutes of cooking, cover with a sheet of baking paper and continue the cooking for another 30.
• Cook the confectioner using the oven static.
• After 1 h check the situation it is possible that the meal will be slightly opened oven and close right away.
• You can replace the butter with a lard.
• You can make cream of wheat Even the day before.
• To avoid swelling too much you can keep Meal tea in the fridge a couple of hours before cooking.
• If you love a creamier pastry, shake a part of wheat cream.
• If you have prepared the Meal tea lower than 5/6 cm recommended keep it in the oven for 45 minutes.

  For how many days I can keep – Meal?

The pastry is kept for a long time even 1 week, in a cool and dry place.

Let’s make a marzipan lamb, step by step with photographs and instructions.

First, prepare the almond paste using almond flour, glucose syrup, sugar and the other ingredients listed below.

Here is the Sicilian almond paste recipe.

1 kg almond flour

500 gr vanilla icing sugar

100 gr glucose syrup

70 gr water

Plaster moulds for Martorana fruit

Ready-made leaves for Martorana fruit

Using a Bimby, blender or mixer, put all the ingredients into the mixing bowl and knead at speed 4-5, without using too high a speed.

Let the paste rest for a few minutes while you prepare the plaster lamb mould.

Cover the mould with cling film to prevent the almond paste from sticking to it.

Put the almond paste inside, press firmly and remove the excess that appears when you bring the 2 halves of the mould together.

Unmould the lamb and trim away any excess paste with a knife.

Place the lamb on a tray and leave it to dry for a few days.

Colour the marzipan lamb with powdered food colouring.

Where can I buy plaster moulds for marzipan?

To make this marzipan lamb, you can use the products below. Click to visit our shop.

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The recipe Original Siciliana

Frutta Martorana is a traditional Sicilian sweet made from almond paste, shaped and coloured to look like fruit. Its tradition is linked to the Martorana convent in Palermo.

A classic of Sicilian sweet tradition, internationally renowned. The fruits of real pasta color and rejoice the glass of Sicilian pastries, and are very appreciated by tourists.

You can find them in every Sicilian pastry shop but especially in the area of Trapani and Palermo.

In Messinese along with the dead bones (other typically Sicilian dessert) are made to find children on the morning of November 1st, the children on the night before leave a mouthful

of water for their loved ones departed and in the morning after magically is full of sweets.

It has been inserted by Mipaaf in the list of traditional Italian agri-food products, and also in that of P.A.T. Sicilians, recognized by the Region Sicily.

There are several different types of  recipes of martorana, they differ especially for preparation of martorana fruit, which can be carried out hot, or cold.

The result between the two methods is almost identical, but a difference must be taken into account. sugar to be added to the preparation of the fake fruit.

• In the case of hot preparation you have to use the sugar sowing, since it is possible to melt it on the fire with water and perhaps with aromas, such as vanilla, cinnamon and cloves, to give a special touch to our recipe.
• For the cold preparation it is better to use icing sugar, to be mixed with almond flour together with glucose and water.

The original recipe of fruit sweet fruit can be prepared in both variants, the important thing is to use quality ingredients, typical of this real pasta preparation,

You can then model the pasta using special moulds that can be purchased on our online store.

For coloring of the fruit of marzipan You can use food colorants powder, or gel, that will be diluted and passed on fruit with a brush, then let it dry well, it will be possible to polish with the rubber arab, so that it is realistic.

It is a famous dessert in the world because its preparation and packaging provides in shape imitation or reproduction of fruit and sometimes vegetables or fish.

Recipe fruit martorana, here are the ingredients:

Hot preparation:

• 1 kg almond flour IGP
• Arab rubber q.b.
• Vanilla or cinnamon (for flavouring)
• 250 ml natural water
• 1 kg of sugar
• 10 drops of almond oil love
• Food colorants

Cold preparation:

• 1 kg of almond flour
• Arab rubber q.b.
• 1 kg of icing sugar
• 100 ml of water
• 100 g of glucose
• Powdered or liquid aromas (some drops are enough)
• 10 drops of almond oil love
• Food colorants

Tools to use:

• Fruit prints martorana
• Brush to spread the dyes (from kitchen ).
• Food colorants
• Leaves and petioles or other decoration, depending on the type of fruit.
• Kitchen thermometer
• Spatula
• Bowl (in case of cold preparation ).
• Pot (hot preparation ).

Hot-rolled procedure

Put the sugar in a pan with 100 ml of water and put on the fire on a low heat. Add a pinch of vanillin or cinnamon.

Once the temperature is reached 110°C, measure with the appropriate kitchen thermometer.

Now we can add almond flour and almond oil to love and start stirring quickly, at this point we can pour on our work plan and start to start

work it with a spatula once cooled we can knead with the hands and create some balls of dough.

Depending on the quality of almond flour you use, you may need to add water to make it not too dry.

Now we can let the dough rest, covering it with a sheet of transparent film.

Cold procedure

In a bowl of appropriate size, we put almond flour, it icing sugar (and an aroma such as vanillin or cinnamon).

We start to mix with a spoon and we start to add first the glucose, after mixing well, add little at a time the water and if we decided to use it the almond oil to love, we will continue to mix, until we get a pasta homogeneous.

At this point whether you have chosen the hot or cold recipe you can insert the real pasta obtained in the  molds, or decide whether shape by hand, but in this last case you will take much more time and artistic skill will be necessary.

A trick that you can use with the molds in case you have difficulty pulling off the martorana fruit, is to line the molds with transparent film from the kitchen, then agilityly extract the fruit without breaking it.

Allow to dry marvellous fruit for at least 48 hours.

Finally we can start coloring the marvellous fruit, the coloring will be made by hand free, using food dyes.

The colors most used are: red, brown, yellow, green, blue.

Once the dyes are dried, we can switch to the stage Polishing with arab rubber,  at this point we can insert any drippings and foliage

on our shop you can also find the foliolines.

Nutritional Information

• Preparation time: One day
• Calories for 100 g: 458
• Fats for 100 g: 28 g
• Carbohydrates for 100 g: 48 g
• Protein for 100 g: 9g
• Fibre per 100 g: 5g

Ingredients for the preparation of Fruit Martorana Bimby

1 kg almond flour  

500 gr. icing sugar vanilla

100 gr glucose syrup

water 70 gr

Moulds of chalk Fruit Martorana

Ready leaves Fruit Martorana

With the help of Bimby or a blender or mixer, put all the ingredients in the mouthpiece., knead at speed 4-5 not too high.

After the dough is homogeneous, extract from the mixer and continue by hand, so you will verify that the dough is soft.

If the dough is too soft, add a little more icing sugar.

After having hung the whole thing, dust yourself icing sugar the Forms for martorana fruit, we have chosen the classics: Strawberry, Banana, Fico, but in the shop you will find many moulds.

After inserting the dough into the moulds, make sure you have pressed well into the interior spaces to ensure that the shape is perfect.

Gently extract the shape and let it rest for a few days.

We recommend that the fruits be rest in a canoe, which will absorb the moisture.

Drying depends on the climate, about 5 days will be fine.

After the dough is dry, we pass to the coloring..

Dilute a little food color powder with pure alcohol, and brush the fruit.

Add the waxed paper leaves, and the almond paste fruits are ready.

To prepare the Fruits of Pasta martorana typical Sicilian recipe were used the following products, which you can buy in our online shop.

Click on the product to be directed.. Send us your photos of your desserts, we will post them on our blog.