Europe · Norway · Baking
Strull – Norwegian cream wafer rolls
Delicate, crisp egg-free cream wafers rolled into thin tubes. Makes about 25–30. Time includes 30 minutes of resting. You need a krumkake iron and a thin food-safe wooden stick.
70 minutesIntermediate
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Ingredients
- 250 ml whipping cream
- 100 g sugar
- 100 g wheat flour
- 50 ml cold water
Method
- 1Whisk cream and sugar into a soft, airy cream.
- 2Sift in flour and gently fold it in with the water. Rest the batter for 30 minutes.
- 3Heat the krumkake iron. Start with 1 tsp batter in the centre and adjust the amount to the size of your iron. Cook until thin and evenly light golden.
- 4Remove the wafer and immediately roll around a thin wooden stick into a straight tube. Let it set for a few seconds before sliding it off.
- 5Cool on a rack and repeat with the remaining batter. Strull become crisp quickly and must be shaped while warm. Store completely cooled wafers in an airtight tin.
