The name slatka salama in Croatian literally translates to “sweet salami” in English; which given it’s appearance makes a lot of sense. Made with a cookie wafer and that is loaded with crumbled cookie bits, raisins and walnuts that is tightly rolled and then cut into smaller portions; it is a traditional European dessert recipe and family favorite.
Tasty No-Bake Wafer Cookies (aka Slatka Salama)
Although traditionally, this dessert recipe calls for raw eggs; we always cook the eggs over a low heat before adding them to the mixture since there is no baking involved in making the wafer cookies. The main ingredients are combined in stages until they form a creamy filling and then the cookie bits, raisins and walnuts are added in last giving the cookies an overall soft yet crunchy texture.
The trick with this recipe is to ensure the wafer sheet is soft enough to roll tightly without cracking. The best way to do this is to layer the wafer sheet in between two clean, damp kitchen cloths for up to 15 minutes. Additionally, be sure to place the wafer sheet with the small square pattern facing upward otherwise, it will require more of the creamy filling.
More Traditional Croatian Homestyle Recipes
We have plenty of Croatian homestyle dessert and main dish recipes on the blog. Here are just a few of the most popular recipes:
- Croatian Fritule
- Swiss Chard and Potatoes (Blitva)
- Shell Cookies (Skoljkice)
- Crescent Moon Cookies
- Stuffed Peppers
- Apple Pita
Slatka Salama No Bake Rolled Wafer Cookies
- Double Boiler
- Wafer one sheet (35cm long x 27cm wide)
- 1.5 cups granulated sugar
- ⅔ cups soft butter
- 3 tbsp rum optional
- 3 tbsp cocoa
- 2 eggs whisked
- 3 cups smaller broken biscuit cookies or any digestive cookies no larger than 2 cm in size
- ½ cup raisins
- ½ cup chopped walnuts optional
- Use a double boiler or boil water in a small saucepan with a heat resistant bowl (stainless steel bowl for example) placed over top of the boiling water. Reduce heat to low and place whisked eggs inside the bowl.
- Continue to whisk eggs over the low heat until it thickens.
- Remove from heat and let cool. You can place the eggs in a different bowl to cool faster as yo prepare the other ingredients.
- Add butter, rum, cocoa and sugar in a separate mixing bowl. Combine until sugar is absorbed.
- When nice and creamy, add the cooled egg mixture and combine until well blended.
- Add biscuits, raisins and chopped walnuts and mix just until combined. Don’t over mix these last few ingredients.
Assembling the Slatka Salama
- Place a damp clean kitchen cloth on the counter.
- Place the wafer sheet on top of the damp cloth with the small square texture facing up.
- Cover with another damp kitchen cloth and let it sit for 10 minutes to soften.
- Remove cloth and spread creamy mixture over top. Be sure to spread over the side of the wafer with the smaller square texture.
- On one long side of the wafer sheet, have the creamy mixture stop 2 cm from the edge.
- Begin rolling the wafer on the opposite long side.
- If the wafer happens to crack at the start of the rolling, this is ok but if you’re finding it cracks too easily throughout, cover with damp cloth longer to soften.
- Once tightly rolled, wrap it in parchment paper or tin foil and place in the fridge or freezer for one ½ hour to 1 hour.
- Remove when chilled and cut into 1.3cm (½”) slices using a sharp thin knife.
How to Store Slatka Salama Cookies?
These no-bake wafer cookies freeze really well so if you want to make them ahead of time or if you have leftovers, simply place them in an air tight container and store them in the freezer for up to 3 months. Our preference is to freeze them while they are still rolled (before cutting them into slices), ensuring the cookies will remain moist and soft.
More No-Bake Dessert Recipes
We have a few other homemade dessert recipes that don’t require any baking at all! Check out this easy, no-bake birds nest cookies using pretzel sticks, these no-bake chocolate truffles with oreos, and this Easter fudge recipe, as well as these raffaello coconut balls
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