Cream Wafers, A Mini Lesson in Blitz Puff Pastry

May 9, 2016

Since I was little, my mom has made cookies for all the holiday events around Christmas. Anytime we had people at the house she had a stockpile of delicious cookies from recipes either shared with her or just new ones she has found and wanted to try. She would make tins of these cookies and give them to the neighbors as a holiday gift and they would bring them back and say “gotta give you the tin back so you can fill it up again next year!” There were some regular staples in the cookie department that have come back year after year and are now just a tradition. Now, she has a little more help, since my little kid self wasn’t quite as interested in cooking as my grown up self, and I love that cookies are our annual holiday treat.

We have our traditional favorites:

Butter Cookies are always abundant. They are like sugar cookies but a little more snappy, and lighter in flavor so theres a good balance between butter from the cookie and sweet from the icing. Sugar cookies can sometimes be overly sugary by the time you add icing.

Snickerdoodles: Don’t get excited, or wait, do get excited. . . These aren’t traditional, my mom makes them her own by subbing in a substantial amount of cinnamon and dark brown sugar. Then they get topped with a light and fluffy vanilla buttercream. They really are so much better than what everyone is use to.

Then there is the last but certainly not least. Cream Wafers: These are little sandwich cookies that have two flaky wafers, and once the dough becomes pliable and you cut the shapes out, you crust one side in sugar and bake them until they are golden on the bottom. In between those wafers is just a simple cream and its all that it needs. Its classic, its simple and just like our other cookie traditions its perfect. I promise they are worth the time, as they aren’t simple drop cookies. Make them once and you’ll understand why I’m going on and on and on about them.

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This is not the end of my cookie saga. My new revelation now that I’ve made them quite a few times and beings that I now know a little bit more about the technical side of doughs and pastry and what not I see these little delights in a new way. They are essentially tiny little puff pastry cookies, docked, and then coated in sugar, then sandwiched with cream. . . Puff Pastry. . . hmmm. . . technical stuff. Who knew!

Print Recipe
Cream Wafers
Course Desserts
Prep Time 1 hour
Cook Time 30 minutes
Passive Time 1 hour
Servings
Cookies
Ingredients
Wafer Cookies
Sugar Crust
Creamy Filling
Course Desserts
Prep Time 1 hour
Cook Time 30 minutes
Passive Time 1 hour
Servings
Cookies
Ingredients
Wafer Cookies
Sugar Crust
Creamy Filling
Instructions
Wafer Dough
  1. In a mixer with a paddle attachment, mix together butter and flour until mealy (little pea size butter pieces gathered in the flour.)
  2. Add Vanilla to the Cream and stream into flour on low setting until the dough comes together.
  3. Wrap in plastic wrap and put in fridge to chill for an hour until firm.
Sugar Crust
  1. Lay out sugar onto a plate or a bowl, add colored sugar or use plain granulated sugar per your baking needs.
  2. Once the dough has chilled, take half of the dough onto a floured surface and roll to 1/8 of an inch thickness. (These are going to be sandwich cookies so the two halves do not need to be too thick as they will puff up when baked.)
  3. Take small cookie cutter and cut little shapes out of your rolled out dough, just remember if you do different shapes that you need cookies in multiples of two.
  4. Once cut out, take a fork and prick the tops of the wafers with the tines of the fork and press the top of the dough into sugar. (If the dough is too cold to pick up sugar, you can use a cream wash and dab onto the dough with a pastry brush and then sprinkle with sugar.)
  5. Lay out on sheet trays and bake @ 375 degrees for 10-12 minutes, until bottoms are golden.
Creamy Filling and Finishing
  1. Whip together in a mixer with a whisk attachment the Butter, Powdered Sugar and Vanilla until light and fluffy.
  2. Take paired Sandwich halves and place a dollop of creamy filling on one side. Press matching side of wafer together. Continue with the rest of the cookies and you are all ready to enjoy.
Recipe Notes

I have substituted half and half for the heavy cream in the recipe and they worked well, I could tell a slight difference in flakiness, but if you are in a bind and need to make them quickly and don't have any heavy cream them sub on. . . 

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