There are several things [including cooking] that regular folks should leave to the professionals. Making barquillos (wafer rolls) is one of them. I don't know what I was thinking when I decided to make them. Oh, probably because I'm obsessed and nutty. Also because I have a small bottle of hazelnut extract and I wanted to try it in barquillos. I have to admit the hazelnut flavor is very yummy but making them although not too complicated takes forever. The wafers don't wait and have to be shaped as soon as they come out of the oven.
I divided one recipe into 4 and added ube, buco pandan, and mango flavorings and the hazelnut extract with a sprinkling of cocoa powder. I baked two at a time in my toaster oven that's why it took so long to finish. Spreading them really thin was also tedious although by the fourth wafer I got more adept and was able to finish each round of dough thinner and quicker too.
Well, at least now I know it's not worth making them and I'll just buy from the store. Not only are the barquillos made by Filipino bakers very thin, they are uniform in size and I can honestly say yummier than mine. And most important, they're not terribly expensive so why bother. Unless I want the barquillos flavored with say lychee or orange blossoms. Nooooo.;p
Barquillos
½ cup butter, room temperature
½ cup sugar
1 teaspoon pure vanilla extract or other flavoring
2 egg whites
2/3 cup all-purpose flour
- Preheat oven to 375°F.
- Draw 4-inch circles 2 inches apart on parchment paper, flip the paper and place on a cookie sheet.
- In a standing mixer bowl with the paddle attachment, cream butter with sugar and vanilla until light and fluffy. Gradually beat in egg whites until smooth. Stir in the flour.
- Drop 1½ teaspoons of the dough onto the baking sheet then spread thinly with a small offset spatula.
- Bake one sheet pan at a time until wafers are brown along edges. Remove wafers from the baking sheet, one at a time, using a spatula or kitchen turner. Roll each wafer around the handle of a wooden spoon until edges overlap. Cool seam side down on a wire rack until crisp all over.
one recipe makes about 2 dozens 4-inch barquillos
9 comments:
That looks great. I haven't had that for years. I have to try this.
wow oggi - those are awesome! i love chocolate barquillos. those would always be a special treat, being able to have a barquillo from that treasured tin container. nice childhood memories. i love howyou added the various filipino flavorings too.
I am amazed you did this from scratch! You are a real foodie in every sense and definition. That is what home made is all about! I know the work involved in making this. I believe your batter is kind of tight perhaps 1/4 cup of water will help loosen it up. I have seen making them in Negros and they use a metal rod to roll in the wafer once they are out of the oven. The batter when they pour it on the baking sheet it flows like a lava. No need for the baker to spread the batter with a spatula.
Joy, I usually get them from the Filipino store. I wanted to fill them pa nga with polvoron.:)
R, I was going to make chocolate but the Pinoy flavors won.:)
A, I've been looking for a "thinner" recipe since I made these yesterday because I also thought the batter should flow like crepe. Thanks for the tip.:)
I agree with you that barquillos are best left to the pros, but I applaud you for the variety of flavors you came up with! Hazelnut with cocoa - yum...
Midge, hazelnut and chocolate make the perfect flavor for almost everything edible.:)
Beautiful wafers Oggi! Look a teeny bit like brandy snaps, but much more delicate. You are so adventurous with your cooking :)
Saludo!!! Grabe ka oggi, galing galing! fave ko yan pinapapak haha, never knew may flavors pala. love the colots!
Joanna, thanks. I googled brandy snaps and I think they're cousins.:) I'll try to make those next.
Gizelle, the ones I buy here from the Filipino store have several flavors and stripes pa. Strawberry has pink and cream stripes and the chocolate has chocolate and vanilla stripes. I wonder how they do that.:)
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