More advanced Oreo Sushi
Equipment
Ingredients
Ingredients
Oreo cookies (whole)
24 piece
milk (liquid)
45 ml
Oreo cream filling (separated)
24 serving
milk (liquid)
10 ml
Instructions
Separate the cookies
Twist the cookies and scrape off the cream into a bowl.
Crush the cookies
Pulse the chocolate cookies in a food processor until they turn into fine crumbs.
Make the dough
Add 3 tablespoons milk to the cookie crumbs and pulse until a dough forms.
Roll out the dough
On plastic wrap, shape the dough into a rectangle with your hands, then use a rolling pin to roll it out evenly. Trim the edges straight.
Mix the cream
Mix the Oreo cream with 2 teaspoons of milk until smooth and creamy.
Spread the cream
Evenly spread the cream onto the cookie base.
Roll the sushi
Roll up the cookie tightly around the cream using the plastic wrap to help. Wrap in plastic wrap and refrigerate briefly to firm up.
Slice the sushi
Use a sharp knife to slice the roll into cute sushi rounds. Use a slicing motion instead of pushing down.
Original recipe
Storage
Best enjoyed fresh. Store in airtight container in fridge to maintain shape.
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