Barquillos also known as wafer rolls is a Pinoy all-time favorite. It is a delicacy particularly known in the province of Iloilo. The Barquillos Recipe is a thinly rolled cookie from the Spanish origin. A well-known Pasalubong (a present) commonly sold in souvenir shops or delicacy stores all over town, cities, and highways along the provinces where there is a bus stop.
Barquillos also known as wafer rolls is a Pinoy all-time favorite. It is a delicacy particularly known in the province of Iloilo. The Barquillos Recipe is a thinly rolled cookie from the Spanish origin.
- Prep Time: 30 mins
- Cook Time: 5 mins
- Total Time: 35 mins
- Yield: 8 1x
- Category: Dessert
- Cuisine: Filipino
- 1/4 cup flour, sifted
- 3/4 cup fresh milk
- 5 egg yolks, lightly beaten
- sugar, to taste
- lemon rind, finely crushed
- Prepare and grease both sides of the mold barquillera.
- Put sifted flour in a bowl. Set aside. In another bowl, combine milk and egg yolks.
- Pour mixture into the flour and mix until the batter is smooth. Add sugar and lemon rind. Set aside.
- Put the greased mold over medium heat. Drop a teaspoon of the batter on the middle of the mold. Put the two sides of the mold together so that the batter is wedged in the middle.
- Continue cooking the batter on both sides until brown.
- Using a greased, cone-shaped wooden stick to shape the barquillos while still warm and soft.
This video shows how barquillos are traditionally made.
- Serving Size: 4 pieces
- Calories: 80
- Sugar: 5.6 g
- Sodium: 43 mg
- Fat: 5.2 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 1.50 g
- Trans Fat: 0 g
- Carbohydrates: 9.1 g
- Fiber: 0.1 g
- Protein: 0.9 g
- Cholesterol: 14 mg
Keywords: wafer rolls, crispy biscuit roll, crunchy rolled sticks, Ilonggo delicacy, authentic, traditional
Having the Barquillos Recipe makes and bring back a lot of my childhood memories. My mother used to buy me “baraquillos” when she came back from the market. I remember there is a kind of baraquillos shape like empanadas but you can find toys inside. I still remember I share my “baraquillos” with my brothers and because it is very delicate, we carefully put each piece in our fingers and start eating one by one. Sometimes my brothers held a wafer roll between their index and middle fingers, pretended to smoke cigars and miniature telescope. The “baraquillos” of my childhood was a little smaller than today.
Barquillos Recipe Tips & Preparation
This is my homemade recipe. The main ingredients are eggs, butter, white sugar, vanilla extract, water and all-purpose flour. Beat the eggs and add to water. Add sugar and vanilla, beat until smooth then fold in the flour to make a soft smooth batter. You may add water to achieve the right consistency.
Traditionally we can use wafer iron called “Barquillera”. Because I don’t have it so I use an oven. I drop a full spoonful of the batter onto the greased baking sheets spreading it out into medium-sized circles bake it for around 4 to 5 minutes or until you can see the edges turning brown.
Wrap each wafer around the handle of a wooden spoon or wooden cone to shape the barquillos, butter them while still soft and warm. Place it on a wire rack until crisp all over. Cool down and stored it in an airtight jar to preserve the crisp freshness.
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