Barquillos (Wafer Rolls) Recipe - Allrecipes.com
Barquillos (Wafer Rolls) Recipe
  • READY IN ABOUT hrs

Barquillos (Wafer Rolls)

Recipe by  

"This is a Filipino delicacy. I personally love this. I hope you enjoy this one."

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Ingredients Edit and Save

Original recipe makes 18 pieces Change Servings
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  • PREP

    20 mins
  • COOK

    5 mins
  • READY IN

    1 hr 25 mins

Directions

  1. Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 2 baking sheets.
  2. Beat the butter, sugar, and vanilla with an electric mixer in a large bowl until smooth. Add the egg whites one at a time, allowing each to blend into the butter mixture before adding the next. Mix in the flour until just incorporated.
  3. Drop teaspoonfuls of the dough onto ungreased baking sheets. Spread thinly with a spatula or the back of the spoon into a 3 inch circle.
  4. Bake in the preheated oven until browned along the edges, about 5 minutes.
  5. Remove the baked 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 the edges overlap. Cool seam-side down on a wire rack until completely crisp.
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Reviews More Reviews

Most Helpful Positive Review
Jan 08, 2010

Very delicate & delicious! It is very FANCY sugar cookie. I had made these for a childrens fundraiser and they sold out! Another helpful hint, USE Parchment paper! lift off perfectly and with great ease! This is essential since you must work quickly to lift off pan and then roll before they cool.

 
Most Helpful Critical Review
Dec 04, 2008

This is a technically difficult cookie to make. You need sides on your cookie sheet to contain spillovers. The dough liquified into a huge pancake the first time, and cooked unevenly the second. It is hard to get the softer parts to roll up like the browned edges do so well. I liked the flavor but need help with the execution of the wafers.

 

15 Ratings

Jan 11, 2010

I was looking for ice cream cone recipe, but I stumbled into this. This reminds me of my childhood, my mother used to buy barquillo after coming out from the church. This barquillo taste better than the one I buy from the store, it is light and melts in your mouth. I even stuffed it with whipped cream. Since it is delicate, I only put 6 in the tray, so that I do not have to rush rolling it. After baking I place it on a cloth napkin where I will roll it and used the napkin to help me to roll. I put it on the kitchen towel with the overlapped edge down, just in case it unrolls. I baked it on silpat liner. The only problem I have was spreading it on the tray with my offset spatula. I will use this recipe again

 
Jan 03, 2011

I followed this recipe exactly and they turned out AMAZING! The hardest part for me though was rolling them before they turned crisp. I ended up taking them out as soon as the edges turned color. I also used pandan extract instead of vanilla. Thanks so much for this recipe!!

 
Dec 02, 2008

I just made these and they came out very good! I think I didn't make them thin enough when I spread the batter out, but they still tasted delicious, definitely going to be trying them again :)

 
Dec 07, 2010

this is such a good recipe, i didnt have any all purpose flour so i used 3/4cup cake flour and baked it at 350. one of the bet i have ever had "GREAT JOB"

 
Aug 25, 2011

MY GOODNESS I just made these cookies.And they are all gone less then 15 minutes my kids breath them in.So good I making them again tomorrow.Thank You so much for this recipe.Its most def a keeper!

 
May 18, 2009

Delicious and delicate! I had to work quickly but was definitely worth the time.

 

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Nutrition

  • Calories
  • 86 kcal
  • 4%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 5.2 g
  • 8%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 43 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

siMPLy_viCky
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