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Slatka Salama No Bake Rolled Wafer Cookies

A traditional Croatian dessert recipe made from a wafer sheet loaded with a creamy filling rolled tightly and cut into bite-sized slices.
Course: Dessert
Cuisine: Croatian
Keyword: chocolate, cookies
Servings: 30 cookies
Author: Jane and Sonja


  • Double Boiler


  • Wafer one sheet (35cm long x 27cm wide)
  • 1.5 cups granulated sugar
  • 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.