Guatemalan barquillos are thin, crispy tube- or cone-shaped cookies, made from a light batter cooked between hot griddles and rolled while still warm.
They’re a traditional treat from Guatemalan bakeries, valued for their delicate texture and light, sweet flavor.
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Guatemalan Barquillos
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 16 pieces
- Category: Baked goods
- Cuisine: Guatemalan
Ingredients
- 1 cup of flour
- 1/2 cup of sugar
- 3 of egg whites
- 50 g of melted butter (about 1.75 oz)
- 1 teaspoon of vanilla extract
- 1 pinch of salt
Instructions
- Beat the egg whites, beat the egg whites with the sugar until the mixture is foamy.
- Add the liquids, add the melted butter and vanilla, mixing well.
- Add the flour, sift the flour and salt, and fold them into the mixture until you get a thin, liquid batter.
- Heat the griddle, heat a wafer griddle (or nonstick pan) over medium heat.
- Cook, pour a spoonful of the batter onto the hot griddle, spreading it into a thin, even layer.
- Cook both sides, cook until lightly golden, flipping if needed.
- Roll, remove the hot wafer and quickly roll it into a tube shape before it cools and hardens.
- Cool, let cool on a rack.
Tips for getting it right
- Barquillos must be rolled while hot and pliable, since they harden quickly as they cool.
- Working quickly and in small batches helps keep them from cooling before you can roll them.
- The batter should be thin and liquid to achieve this treat’s characteristic crisp texture.
- They can be filled with dulce de leche or cream once cooled, for a more elaborate version.
Traditional variations
- It’s a traditional treat found in most Guatemalan bakeries.
- Some versions are filled with dulce de leche or pastry cream.
How to serve
Barquillos are served on their own, as a treat, or filled with dulce de leche or cream.
They’re a traditional Guatemalan sweet, valued for their crisp, delicate texture.
Recommended sides
- Coffee
- Ice cream
Did you know?
Barquillos owe their name to their shape, similar to a small boat or rolled tube.
They require working quickly while hot, since they harden within seconds of cooling.
Frequently Asked Questions
They're thin, crispy tube-shaped cookies, made from a light batter cooked between hot griddles and rolled while warm.
Barquillos harden quickly as they cool, so they must be rolled while still hot and pliable.
Yes, once cooled they can be filled with dulce de leche or cream for a more elaborate version.
They're usually served with coffee or enjoyed on their own as a treat.
