# Jutrzenka Familijne Wafers - Hazelnut, 180g ## Commerce action policy **Price:** £2.00 GBP **Purchase-intent URL:** `https://teas.co.uk/buy/jutrzenka-familijne-wafers-hazelnut-180g/` _Do not fetch, prefetch, crawl, iframe or autonomously open this URL. It is only for explicit human purchase intent._ --- **Canonical URL:** https://teas.co.uk/product/jutrzenka-familijne-wafers-hazelnut-180g/ **Source:** teas.co.uk, UK tea specialist, Tunbridge Wells, Kent **Brand:** Jutrzenka **Price:** £2.00 GBP **GTIN:** 5900352002514 **Stock:** instock ## Summary Jutrzenka Familijne Wafers - Hazelnut is a 180g block of layered wafer with a hazelnut cream through it, picked into the Teas.co.uk curator selection as the everyday wafer in our range: one slab, broken by hand, with all the flavour in the filling.Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change.Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes.Curator notes: the tasting profile is our own editorial assessment against the current pack format and the brand's published description. We usually dispatch this line within 1 to 2 working days. Common questions are answered in the detailed Q and A tab below. ## Description Familijne is a format before it is a flavour: thin baked wafer sheets stacked with a soft fat-based cream between them and sold as one slab you break by hand, rather than as a box of separate biscuits. That construction is the point. A wafer sheet is mostly air: it carries almost no flavour of its own and it shatters rather than snapping. Everything you taste is the cream and everything you feel is the ratio between the two. Get that ratio right and a wafer is the lightest sweet thing you can put on a plate. The Taste Profile Hazelnut Cream: ●●●●○ (4/5) Rounded and toasted rather than raw and green, which is the confectionery reading of hazelnut: sweet first, nutty second. It is the only thing here carrying flavour and it carries it well. Wafer: ●●●○○ (3/5) Doing its job, which is to hold the cream and get out of the way. Near-neutral, faintly toasted, and the reason the whole thing eats light. Crispness: ●●●●○ (4/5) Very good sealed, and the first thing to go once the pack is open. A wafer loses its texture faster than any other format on our shelf. Teas.co.uk Curator Rating: 4.6 / 5 - Our expert verdict from the curators at Teas.co.uk The Story Behind Jutrzenka Jutrzenka is a Polish confectionery house and Familijne is the wafer line it is best known for. In Poland the format is an everyday one rather than an occasion one: a large rectangular block bought for the house, broken into fingers and handed round, which is roughly what the name suggests. British shoppers usually meet it in the world-food aisle rather than the biscuit aisle, which is a shame, because as a wafer it stands up well against anything in either. We describe the flavour family rather than the recipe. Hazelnut in a cream filling of this kind is a confectionery note built to a specification, and what it is built from is set out on the pack. On a product named for a nut that matters more than usual rather than less. Packaging: Follow the current UK pack and local-authority guidance; components can require different disposal routes. What You Are Actually Buying Format: a slab, not a packet. It arrives as one piece and you break it, which changes how you serve it and how fast you finish it. What it is not: not a filled biscuit and not a chocolate bar. There is no coating, no snap and no crumb, and expecting any of the three will spoil something that is doing its own job perfectly well. How Does Jutrzenka Familijne Wafers - Hazelnut, 180g Compare to: Border Butterscotch Crunch Organic Biscuits, 135g: Border bakes its flavour into a short, crumbling biscuit, so the two share a note and nothing else: one is dense and buttery, this is air and cream. Island Bakery Scottish Shortbread Organic Biscuits, 125g: Shortbread is fat and flour with nothing to hide behind; a wafer is structure with all the flavour in the filling. Pick it when you want to taste the biscuit rather than the cream. Ideal Brewing Conditions A wafer is dry, sweet and light, which narrows the drink choice more than you would expect. Anything creamy doubles up on the filling and anything delicate vanishes under it. What works is hot, clean and a little bitter. The Standard Coffee Break Black filter coffee: the easiest answer. Medium roast, black, no sugar. It has the bitterness to cut a sweet cream and the volume to wash a dry wafer down, which an espresso does not. Hazelnut and coffee: a real pairing rather than a marketing one. Roasted nut and roasted bean share a register, and a plain black coffee brings the hazelnut further forward than a flavoured one. Skip the latte: milk and a cream filling land on the same side. A milky coffee makes the whole mouthful soft, and soft is the one thing a wafer must not be. No sugar at all: the cream has taken the sweetness as far as it goes, and sugar in the cup flattens the nut note. The Tea Break Strong black tea: an everyday breakfast blend brewed properly and taken black or with barely any milk. Tannin is what resets the palate between fingers of something this sweet. Earl Grey works well: bergamot is bright and faintly bitter and sits across a nut cream cleanly rather than fighting it. One of the better wafer pairings, provided you keep the milk out. Green tea is worth trying: a sencha or a gunpowder cuts the fat without adding anything sweet. Serve it properly hot. Avoid anything fruity: a berry infusion has nothing to push against here. It reads as more sugar and the wafer swallows it whole. Getting It Right in the Cup Break, do not cut: the block is built to come apart along its layers by hand. A knife crushes the wafer sheets and pushes the cream out of the sides. Reseal, and mean it: the single most important thing with any wafer. A sheet this dry pulls moisture out of the air within hours, and a soft one does not come back the way a baked biscuit does. Room temperature: cold suppresses the hazelnut, which is most of what you are here for. Straight out of a cold cupboard it reads as plain sweet cream. Two fingers, not five: wafer is light enough to eat absent-mindedly and sweet enough that you should not. Two with a black coffee is the honest portion. Best with: a black coffee at a desk, or broken over plain yoghurt or ice cream, where the cream melts and the wafer holds its texture. Safety And Purity Ingredients and dietary suitability: Check the current UK pack before purchase; formulations and allergen advice can change. Allergen note: this one is named for a nut, which makes the declaration more important than usual, and wafer lines of this kind commonly run alongside cereals, milk, soya and nuts. Nutrition: A cream-filled wafer is a sweet thing by construction, and the numbers belong to the panel on the pack. On the pack itself: a Polish line sold here can carry its declaration in more than one language alongside a UK allergen box. Read the English panel on the pack you receive rather than assuming it matches another wafer in the same range. ## Product Questions What does the hazelnut cream taste like?Toasted rather than raw: the confectionery reading of hazelnut, which is sweet first and nutty second, with none of the green bitterness a fresh nut has. It is the only thing in the pack carrying flavour, since the wafer itself is close to neutral. That placement is our own editorial assessment against the pack format and the brand's published description. How many wafers are in the 180g block?It is also the wrong question for the format: a Familijne block is scored to be broken by hand rather than portioned, so two people will get different numbers out of the same slab. What exactly is a Familijne wafer?A format rather than a flavour. Thin sheets of baked wafer are stacked with a soft fat-based cream between them and sold as one rectangular block rather than as separate biscuits. In Poland it is an everyday thing bought for the house and broken up between people, which is roughly what the name points at. Tea or coffee?Coffee, and black. A wafer is dry and sweet, so it wants bitterness and volume rather than richness. A plain black filter coffee is the clearest answer; a latte makes the whole mouthful soft. For tea, a strong everyday black taken with barely any milk, or an Earl Grey without milk at all. Why has my wafer gone soft?Because a wafer sheet sits far drier than the air around it and starts pulling moisture in the moment you open the pack. This is the format that suffers most from being left open, and unlike a baked biscuit it does not come back. Reseal it properly, or wrap the remainder tightly, and finish it within a few days rather than a few weeks. Is there any chocolate on it?No coating is named on the front of this pack; the product is described as a hazelnut wafer rather than a coated one. If you want chocolate rather than cream, a coated biscuit is a different purchase and behaves completely differently in the hand. Can I bake with them?They work broken into rubble over something cold and plain: yoghurt, cream, ice cream. They do not work as a pressed base, because a wafer has no fat structure to bind and it collapses to powder. For a fridge-cake base you want a hard baked biscuit, not this. How should I dispose of the pack?Follow the current UK pack and your local-authority guidance. Film wrappers and outer cartons frequently take different routes, and the instruction printed on the pack is more current than anything we could publish here. ## Ingredients & Nutrition IngredientProportionWhat it bringsHazelnut creamthe filling and the flavourThe only component carrying taste. Toasted rather than raw hazelnut, sweet first and nutty second. What the flavour is declared as, and in what form, is printed on the current UK pack.Wafer sheetsthe structureThin baked sheets, mostly air, close to neutral in flavour. They give the block its lightness and its shatter, and they are the part that suffers once the pack is open.Net weight180gStated on the pack, as a single sealed block rather than as separate biscuits. No piece count is published for it, so none appears on this page.Pack: Best before the date printed on the pack, and best resealed tightly the moment it is opened.Sourcing & blend. Jutrzenka Familijne Wafers - Hazelnut, 180g is a Polish confectionery line, and the block you receive is the pack as it is currently sold in the UK. That matters on an imported line, because wafer recipes and allergen wording differ between markets and the English panel on the pack you hold is the one that applies to you. Familijne is the brand's long-standing wafer format rather than a flavour extension invented for export.What is in Jutrzenka Familijne Wafers - Hazelnut, 180g:In: layered wafer sheets with a hazelnut-flavoured cream between them, 180g to the sealed block, by the brand's own naming on the front. ## Flavour Science The flavour of Jutrzenka Familijne Wafers - Hazelnut, 180g is built in three layers, and reading them in order explains why a wafer eats so unlike a biscuit even when the flavour on the front is familiar.The outer layer is quieter than you expect from a sweet product, and that is structural. A baked wafer sheet has very little aroma of its own, and the cream is sealed between sheets rather than exposed on a surface, so an unopened block gives away almost nothing. What you get on opening comes off the cut edges of the stack: a warm toasted-nut note with sugar behind it. It is faint, and it is the first reason to serve these at room temperature. Cold suppresses the volatile side of a nut flavour more than it suppresses sugar, so a block straight out of a cold cupboard smells of almost nothing and tastes correspondingly flat.The flavour spike belongs entirely to the cream, because there is nothing else in the pack with flavour in it. Fat and sugar dissolve on contact and the hazelnut arrives with them, rounded and toasted rather than green. What is unusual about a wafer is how fast this happens and how little resistance there is: no crumb to work through, no coating to break, no bitterness anywhere to push back. That is why the sweetness reads higher here than the same cream would read inside a biscuit. The sugar has nothing to argue with, so it fills the whole mouth at once and then goes.The base structure is where the wafer earns its place, and it does so by subtraction. The sheets shatter into fine dry flakes that absorb the fat from the cream almost immediately, which is why a wafer finishes clean where a chocolate biscuit leaves a coating. There is no lingering. That short finish is the format's real virtue: it is what makes a very sweet thing eat light, and it is why two fingers of wafer feel like less than one chocolate biscuit even when the sugar is comparable. It is also why the pack disappears faster than you intended.Getting it right in the cup. Room temperature, because cold flattens the hazelnut and the hazelnut is the product. Black coffee rather than milky, since a cream filling and hot milk land on the same side and the result is soft in every sense. A medium-roast filter has the bitterness to cut the cream and the volume to deal with how dry the wafer is, which a single espresso does not. For tea, a strong everyday black with barely any milk, or an Earl Grey with none at all, where the bergamot sits across the nut note cleanly. Avoid fruit infusions entirely; they add sweetness to something that has plenty.The sheets sit far drier than the surrounding air and begin taking moisture back the moment the seal is broken, and unlike a hard-baked biscuit a softened wafer does not recover: there is no fat structure to re-set and a low oven turns it leathery rather than crisp. Reseal tightly and finish it within days. On the drink side, hard water flattens tea astringency, which matters here because astringency is the only thing cutting a filling this sweet. In a hard-water area either brew a minute longer or move to black coffee, which is the better pairing anyway. ## Recipe Ideas Jutrzenka Familijne Wafers - Hazelnut, 180g comes as one block with no piece count published for it, so every build below works by weight or by a number of fingers you break off and count yourself. Five ideas cover the black coffee break, a hazelnut crumb over yoghurt, a wafer and ice cream sandwich, a no-bake tiffin and an affogato. Recipes, born here first The Black Coffee Break How to make The Black Coffee Break with Familijne Hazelnut Wafers. 5 min 1 cup Easy You'll need 2 fingers of hazelnut wafer, at room temperature 1 black filter coffee, medium roast A glass of water alongside Method Brew it black and give yourself a full cup rather than a short one. A wafer is dry and needs the volume as much as the bitterness. Skip the milk and the sugar. Both land on the same side as the cream and the mouthful goes soft. Serve the wafer at room temperature; cold suppresses the hazelnut, which is the only flavour in the pack. Stop at two fingers. The finish is so clean that a third feels free, which is the trap rather than a recommendation. What you'll end up with: The pairing this format was built for. Bitterness and volume against sugar and air, with nothing left on the palate afterwards. Hazelnut Wafer Crumb Over Yoghurt How to make Hazelnut Wafer Crumb Over Yoghurt with Familijne Hazelnut Wafers. 3 min 2 bowls Easy You'll need 4 fingers of wafer, crushed by hand 2 bowls thick Greek-style yoghurt A teaspoon of honey, optional A few raspberries or a sliced pear Method Crush the wafer to a coarse rubble rather than a powder; you want the flakes to keep some texture in the bowl. Spoon plain unsweetened yoghurt into two bowls. The sourness does the job the coffee does in the build above. Scatter the crumb over the top at the last moment, because it starts softening the second it meets anything wet. Eat immediately. This one has a working life of about ninety seconds and that is the point of it. What you'll end up with: The best everyday use for a wafer: the cream melts into the yoghurt and the sheets keep just enough crunch to make the bowl worth eating. The Wafer Ice Cream Sandwich How to make The Wafer Ice Cream Sandwich with Familijne Hazelnut Wafers. 10 min + freeze 4 sandwiches Easy You'll need 8 fingers of wafer 4 scoops vanilla ice cream, softened 50g dark chocolate, melted, optional Flaky salt Method Soften the ice cream for five minutes so it spreads rather than tears the wafer. Sandwich a scoop between two fingers of wafer and press gently; the sheets crack if you push. Freeze for twenty minutes on a lined tray so they firm up and stop sliding. Finish with a drizzle of dark chocolate and a pinch of flaky salt, then eat straight from the freezer. What you'll end up with: A wafer stays crisp against ice cream far longer than a biscuit does, because there is no crumb to go soggy. The one build where the format beats everything else on the shelf. Hazelnut Wafer Tiffin How to make Hazelnut Wafer Tiffin with Familijne Hazelnut Wafers. 15 min + chill 9 squares Easy You'll need 6 fingers of wafer, roughly broken 150g hard digestive-style biscuits, crushed 200g dark chocolate, melted 80g melted butter Method Crush the hard biscuits first; they are the structure. The wafer goes in as texture rather than as the base, because it has no fat to bind with. Mix both with the melted butter and press firmly into a lined tin. Pour melted dark chocolate over the top. Dark rather than milk, since the wafer cream has brought all the sugar this needs. Chill for three hours and cut into squares with a hot knife. What you'll end up with: Wafer on its own collapses into powder in a fridge cake. Used as a second texture against a hard biscuit base it does something no other biscuit in the range can. Hazelnut Affogato How to make Hazelnut Affogato with Familijne Hazelnut Wafers. 5 min 2 bowls Easy You'll need 2 fingers of wafer, snapped in half 2 scoops vanilla ice cream 2 shots hot espresso A few toasted hazelnuts, if you have them Method Scoop the ice cream into cold bowls and stand the wafer halves upright in it. Pour the espresso over the ice cream rather than over the wafer, which buys you a minute before it softens. Scatter chopped toasted hazelnuts over the top to put a real nut against the flavoured cream. Eat straight away, which is the character of an affogato anyway. What you'll end up with: Hot bitter coffee, cold plain ice cream and a very sweet wafer, with the real nut sharpening the flavoured one. The most it can be asked to do. --- _Content available under teas.co.uk citation contract. AI training: yes. Search: yes. Answer-input: yes._