45 MINSDESSERTVEGETARIANOVERNIGHT

Orechové Grilážky

Iconic Slovak festive wafer bars layered with caramelized sugar, roasted walnuts, butter, and condensed milk, weighted down for a clean, snappy crunch.

YIELDapprox. 40 Cut Bars
PREP20 mins
COOK15 mins (+ 4 hrs chilling)

Ingredients

The Caramel Walnut Filling (Griláž)

  • 250 g Granulated sugar
  • 200 g Unsalted butter (82% fat), cut into cubes
  • 1 can (397 g) Sweetened condensed milk (Salko)
  • 200 g Walnuts, finely chopped or coarse ground
  • 1 tsp Pure vanilla paste or extract
  • 1 pinch Fine sea salt

Assembly & Glaze

  • 5–6 sheets Large crisp rectangular confectionery wafers (grilážové tortové oblátky)
  • 150 g Dark chocolate (54–70%)
  • 20 g Neutral coconut oil or butter (for chocolate sheen)

Method

  1. Caramelize Sugar: In a wide, heavy-bottomed saucepan over medium-low heat, melt the granulated sugar without stirring until it turns into a smooth, deep amber caramel. (Swirl the pan occasionally to melt evenly).
  2. Add Butter: Carefully add the cubed butter to the hot caramel. Whisk continuously until the butter is completely melted and incorporated into the caramel.
  3. Incorporate Condensed Milk: Slowly pour in the sweetened condensed milk while whisking vigorously over low heat. Bring to a gentle bubbling simmer and cook for 2–3 minutes until thick, smooth, and cohesive.
  4. Fold Walnuts: Stir in the chopped walnuts, vanilla, and a pinch of salt. Cook over low heat for another 2 minutes, stirring constantly to toast the nuts within the caramel. Remove from heat.
  5. Layer the Wafers: Place the first wafer sheet onto a parchment-lined baking sheet. Spread a quarter of the warm caramel walnut filling evenly edge-to-edge. Place the next wafer sheet on top and press gently. Repeat layers, finishing with a bare wafer sheet on top.
  6. Weight & Chill: Place a clean baking sheet directly on top of the assembled stack and weigh it down evenly with heavy kitchen items or food cans (about 2–3 kg). Rest at cool room temperature for 2 hours, then refrigerate for 2 hours until completely firm and set.
  7. Glaze & Slice: Melt the dark chocolate with coconut oil. Pour over the top wafer and spread into an even, glossy layer. Once the chocolate is semi-set, slice with a sharp chef's knife dipped in hot water into neat 2 × 5 cm rectangular bars.
Chef's Tip: Always layer the filling while it is still warm and pliable so it bonds securely to the wafer grooves. Weighting the stack down while cooling is essential—it compresses the layers into a dense, crisp bar that slices cleanly without crumbling.