Begin by creaming ½ cup of softened unsalted butter and 1 cup of powdered sugar together in a mixing bowl. Use an electric mixer on medium speed for about 3-4 minutes until the mixture is light and fluffy.

Add 1 teaspoon of vanilla extract, a pinch of salt, and fold in 1 cup of raisins, incorporating them evenly into the filling.

If you prefer a creamier filling, drizzle in a tablespoon of milk while mixing and continue to beat on low speed until it reaches your desired consistency.

Carefully place your wafer sheets on a clean surface, ensuring they are laid out side by side.

Spread approximately 2 tablespoons of the prepared filling across each wafer sheet, leaving a small border around the edges.

Starting from one end, gently roll each wafer sheet tightly into a log shape, pressing lightly to keep the filling inside.

Using a sharp knife, carefully slice each log into bite-sized pieces, about 1 to 2 inches wide.

For a firmer texture, refrigerate the sliced wafer rolls for 30 minutes before serving.