Should you find that they haven’t become completely crisp in the center, you can rebake the cooled wafers at 350 degrees F for 5 to 6 minutes. The wafers will crisp as they cool on the baking sheets. Let the wafers cool completely on the baking sheets. Pipe any extra batter into the empty spaces.īake, rotating and switching the positions of the baking sheets halfway through, until the edges of the wafers turn a deep golden brown, 14 to 15 minutes total. Pipe 5 quarter-size mounds of batter in 8 rows on each of the prepared baking sheets. Alternatively, use a gallon-size resealable plastic bag with a corner snipped off to make a 1/2-inch opening. Transfer the batter to an 18-inch (or larger) pastry bag fitted with a coupler and 1/2-inch round tip. Mix on low speed until the batter is smooth and thick. Turn off the machine and add all of the flour.
Increase the speed to high and beat for 30 seconds.
With the mixer running on low speed, slowly pour in the butter and oil. Beat on high speed until lightened in color and thickened, 3 to 4 minutes. Pour a layer of the vanilla custard over the wafer/pineapple layer. Next add a layer of the pineapple tidbits. I like to add some vanilla wafers around the side of the dish also. Assemble the dessert: In a small casserole dish or serving bowl, add a layer of vanilla wafers. Now whisk the vanilla, baking powder, salt and sugar in a large bowl until combined. Finally, remove thickened custard from heat stir in vanilla. Sift the cake flour onto a sheet of parchment paper and set aside.Ĭombine the whole egg, egg white, sugar, baking powder, salt, vanilla extract and water in the bowl of a stand mixer fitted with the whisk attachment. Nilla Wafers not only taste great on their own, but there all all sorts of fun and delicious recipes you can make with them. Sift the flour into a bowl and set it aside.
Line 2 baking sheets with parchment paper. Position racks in the upper and lower thirds of the oven preheat to 400 degrees F.
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