Oreo Swiss Roll
Ingredients
Cake Base
Oreo cookies (crushed)
176 g
milk
60 ml
butter (softened)
30 g
Filling
Oreo cream filling
80 g
milk powder
40 g
butter (softened)
20 g
Instructions
Separate Oreo cookies
Open all four packets of Oreo cookies and carefully separate the cream filling from the chocolate biscuits.
Grind the biscuits
Place the separated chocolate biscuits into a food processor or blender and grind them into fine crumbs.
Make the cake base dough
Add milk and softened butter to the biscuit crumbs and mix until a soft, pliable dough forms.
Prepare the cream filling
Mix the separated Oreo cream with milk powder and softened butter until smooth and well combined.
Assemble the roll
Transfer the cream filling to a zip-lock bag, roll it into a log shape, then place on the biscuit dough and spread evenly. Gently roll the dough around the filling to form a Swiss roll shape.
Chill the roll
Place the assembled roll in the refrigerator and chill for 2 hours until firm.
Slice and serve
Remove the chilled roll from the refrigerator, slice into pieces, and enjoy.
Original recipe
Storage
Store wrapped in plastic wrap or in an airtight container. Thaw frozen roll in refrigerator before serving.
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