Napoletane Recipe

Processed with VSCOcam with p5 presetEvery year during the Christmas season Romanians love to bake! One of my all time favorite Romanian desserts are the Napoletane. Everytime I would go caroling with my church youth group on Christmas Eve, I always looked forward to eating these desserts at the homes of those we caroled at. Napoletane’s have a crunchy yet creamy taste and they are a perfect treat for the holidays. Enjoy!



-1 package of either large circle wafers or large square wafers (found at european or middle eastern stores)

-2 cups of granulated sugar

-1 Tbsp Vinegar

-1 cup of butter

-3 cups shredded pecans or walnuts

-4 whole large eggs slightly beaten


Prepare the wafers (there are either 4 or 5 sheets of the wafers, start with one facing upward and put the others to the side until each row is filled).

1.) Place the 2 cups of sugar on a pot over light-medium fire and allow the sugar to melt. (Stir frequently to prevent the sugar from sticking)

2.) After the sugar is melted, add the tbsp of vinegar then immediately add the butter.

3.) Stir in the butter and allow it to melt in the mixture before adding the pecans or walnuts. After the butter is melted, add the nuts and mix them well but do not over mix it.

4.) Add the eggs and mix well! This part is important because if you do not mix the eggs after adding the nuts the eggs will cook and become very lumpy. if you mix the eggs well, the mixture will not be as lumpy.

5.) After the mixture is completed place on the wafers one row at a time immediately, by adding generous spoonfuls on the wafers one at a time. (Do this quickly before the mixture hardens).

6.) After the last wafer is placed on the mixture cover the top with plastic and then place a large and heavy book on top to keep the wafers stuck to the mixture. Leave at room temperature for about 1 hour until cooled down and then place in the fridge.

7.) After 1 hour you can begin to cut and the eat the dessert but it is preferred to be kept in the fridge for an 1 hour or longer to allow the mixture to set. (It tastes way better after it is kept in the fridge for sometime).


photo 2

Recipe: Adapted from my Aunt Stela

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