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Step by step guide to baking Nestum Popia Crisps

Prep time

20 mins

Cooking time

30 mins


200 Pieces


  • 60 g butter, softened at room temperature
  • 100 g sweetened condensed milk
  • 2 egg yolks
  • 10 pieces frozen popia sheets, thawed
  • 60 g NESTUM All Family Cereal
  • Additional 60 g NESTUM All Family Cereal (for outside coating)
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  1. Combine softened butter, condensed milk and egg yolks together in a small bowl. Stir until the mixture is smooth and of a spreading consistency.
  2. Stack the popia sheets together and cut them down the centre into 2 equal halves (to make rectangles). Separate into single sheets but keep them covered with a moistened tea towel to keep them pliable.
  3. Using a pastry brush, spread each spring roll sheet with a thin layer of the butter/milk/egg yolk mixture. Sprinkle about 2 tablespoons of NESTUM over this in an even layer, leaving one side about 2 cm wide without NESTUM. Roll up neatly and tightly. Brush the outside with more of the butter mixture and then roll in additional NESTUM flakes (spread out on a tray). Roll gently until generously covered with NESTUM.
  4. Place on chopping board and using a sharp knife, cut roll into diagonal slices about 1 cm thick. Lay pieces on a baking tray lined with baking parchment and bake in a preheated oven (150 C) for 15 – 20 minutes or until pieces are crisp and golden brown. Cool thoroughly before storing in an airtight container.

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