Pronounced as “gril-lahsh”. Crispy wafers layered with a filling made from walnuts, raisins, and sugar. You can’t stop at one when you eat them.
- 1/2 cup of crystal sugar
- 1 stick of butter, sliced into smaller pieces
- 1/2 cup of powdered sugar
- 1/2 cup of chopped walnuts
- 2 eggs
- 1/2 cup of raisins
- 5 sheets of wafers (roughly 8-12 square inches)
Making the filling:
- Pour the crystal sugar into a medium-sized saucepan.
- Place the pan on the stove over medium-low heat.
- Stir and watch the sugar until it melts (caramelizes) into a nice amber-colored liquid.
- Switch the heat to low and add in the butter. Continue stirring.
- When the butter melts into the sugar, Stir in the powdered sugar.
- Mix in the walnuts, eggs, and raisins.
- Stir and continue heating on low for 7-8 more minutes.
- Remove the mixture from the heat and set aside.
Assembling the Griláž:
- Place one of the wafers on a small cutting board or plate where it lays flat.
- Using a spatula or spoon, spread about 1/3 of the mixture on the wafer.
- Place another sheet of wafer on top and spread another third of the mixture on.
- Continue with another sheet of wafer and the last third of the mixture.
- Finish with the last layer of wafer on top.
The final steps:
- Using another board or a flat plate, place it on top of the finished griláž.
- Weigh down the board, pan or plate with some canned items or other weights at your disposal.
- Place the griláž with plates and weights into the refrigerator overnight.
- Slowly slice your chilled griláž the next day with a sharp knife.
Watch the sugar as you caramelize it. Just as easily as you can melt it, you can also burn it. If you do, try again.
Make sure your walnuts are in small pieces. If the need arises, pulse them in a food processor until they are small enough to your liking.
If your mixture in the pan starts to harden as you’re assembling the griláž, just place it back on low heat to soften.
When spreading, try to get as close to the edges as possible, but you don’t need to go all the way. Zuzana usually slices off the ends so the remaining pieces are fully filled.
If your mixture layers look thin, don’t worry. The end goal is to make several layers.
You don’t need loads of weight on the final griláž. Two cans of soup or vegetables will be the right amount of weight.
I’ve seen some who will process the walnuts down to an almost powdery texture, and the raisins to a mush. The goal is to make a more fluid filling, which isn’t a bad idea.
While a traditional griláž contains walnuts and raisins, you could try other nuts such as almonds or hazelnuts, and even different dried fruit if you wish. You could even play with cocoa powder if you want a more chocolatey taste.