Ingredients
Equipment
Method
Prepare the Oreo Base
- Take your separated Oreos. In a food processor, blitz the cookies until they become very fine, uniform crumbs, resembling damp sand.
- Add 3 tablespoons of milk to the food processor. Blitz again until the Oreo crumbs combine with the milk to form a cohesive ball of dough. The mixture should pull away from the sides. If the dough falls apart, add a tiny bit more milk, a teaspoon at a time, and blitz again.
Roll Out the Cookie Dough
- Take the ball of Oreo dough and place it on a sheet of plastic wrap. Press the dough down into a rough square shape.
- Using a rolling pin, roll everything into an even layer, aiming for about 1/4 inch thick. Trim off the sides with a sharp knife so you have a perfect square or rectangle with clean edges.
Prepare the Unique Creamy Filling
- Take the reserved Oreo cream filling and place it in a mixing bowl. Add 2 teaspoons of milk and 1 tablespoon of softened cream cheese or unsalted butter to the bowl.
- Mix thoroughly with a spoon or offset spatula until it is smooth, creamy, and easily spreadable.
Spread the Filling
- Evenly spread the prepared Oreo cream mixture onto the rolled-out Oreo square. Ensure the layer is consistent right to the edges, using an offset spatula if desired.
Roll the Oreo Sushi
- Carefully begin to roll up the Oreo dough from one end, using the plastic wrap underneath to help guide and tighten the roll. Roll slowly, evenly, and tightly across the entire roll to avoid air pockets and ensure a compact 'sushi' log.
- Wrap the entire log tightly in plastic wrap and pop it in the fridge for at least 30-60 minutes to firm it up significantly. For even firmer, easier-to-slice results, chilling for 1-2 hours is ideal.
Slice and Enjoy
- Unwrap the chilled roll. Using a very sharp knife, slice the log into rounds, about 1/2 to 3/4 inch thick. Use a gentle slicing motion – moving the knife back and forth – instead of just pushing straight down.
- Arrange your beautiful dessert sushi rounds and enjoy your sweet treat!
Nutrition
Notes
For best results, roll the dough tightly and chill the log for at least 30-60 minutes before slicing. Use a sharp knife and a gentle sawing motion to prevent squishing. Store leftovers in an airtight container in the refrigerator for up to 3-5 days. This recipe can be made ahead of time and sliced just before serving. Nutrition information is estimated based on common ingredients and serving sizes and may vary.