Chilean cuchuflís are thin, crisp wafer tubes made from a batter of softened butter, powdered sugar, egg whites, and flour, baked in thin circles for about 3 minutes at 180 C (356 F), rolled around a stick while hot, and filled with manjar, optionally dipped in chocolate and sprinkles. They take 15 minutes of preparation plus 30 minutes of baking in batches and serve 6 people.
They are a classic Chilean street sweet, and they are also used to build cakes for children’s parties.
How to Make Chilean Cuchuflís?
Cuchuflís take a little practice at first, but they are easier than they look. The batter is spread very thin, baked briefly, rolled while still warm and pliable, and filled once cold.
Nutritional Information
Each serving of manjar-filled cuchuflís contains approximately 300 kcal, 3 g of protein, 15 g of fat, 40 g of carbohydrates, 1 g of fiber, 25 g of sugars, 50 mg of cholesterol, and 70 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Cuchuflís Recipe
Preparation: 15 minutes
Cooking: 30 minutes
Servings: 6 people
Ingredients
- 5 tablespoons of flour
- 300 g (10.5 oz) of manjar (dulce de leche)
- 70 g (1/2 cup + 1 tablespoon) of powdered sugar
- 4 tablespoons of butter
- 2 egg whites
- Dark chocolate
- Colored sprinkles
Instructions
- Soften the butter by leaving it at room temperature for about two hours or microwaving it on low power in 10-second bursts. In a medium bowl, beat the softened butter with the powdered sugar until smooth.
- Add the egg whites and keep beating, then add the flour and mix into a smooth batter. Line a baking sheet with a silicone mat and use a tablespoon to spread small amounts of batter into very thin circles.
- Bake in an oven preheated to 180 C (356 F) for about 3 minutes, until lightly golden but still soft. Remove from the oven and, while still hot, roll them around wooden sticks 1 to 2 cm (1/2 to 3/4 in) across and let them cool until firm.
- Repeat until the batter is used up. Slide the tubes off the sticks. Fill a piping bag with manjar and fill the cuchuflís, then, if you like, dip them in melted chocolate and sprinkles. Serve as a dessert or with afternoon tea.
Additional Tips
Work quickly
Roll the wafers while still hot and pliable, using a skewer or a clean pencil as a mold, and let them cool on a rack so they stay crisp.
Spread thinly
Spread the batter as thin as possible with a spatula or the back of a spoon for crisp tubes.
Rewarm if they crack
If a wafer cracks when rolling, return it to the oven for about 15 seconds to soften it again.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Manjar | Pastry cream or Nutella | 1:1 | Different flavor |
| Dark chocolate | White chocolate | 1:1 | Sweeter |
| Butter | Margarine | 1:1 | Less buttery |
| Sprinkles | Chopped nuts | To taste | Crunchier |
Frequently Asked Questions (FAQs)
1. How do I make them perfectly crisp?
Spread the batter very thin and bake in a well-preheated oven, removing them when the edges start to brown but the center is still flexible.
2. What if they crack when rolling?
They have cooled too much. Warm the wafer in the oven for about 15 seconds or work faster with the next batch.
3. Can I use another filling?
Yes, pastry cream, Nutella, thick jam, or peanut butter all work.
4. How long do they keep?
In an airtight container at room temperature and away from humidity, they stay crisp for about 2 weeks.
What Are Cuchuflís?
Cuchuflís are crisp Chilean wafer tubes filled with manjar, sold on streets and in bakeries and often dipped in chocolate.
Creative Presentations
For an elegant version, dip them fully in tempered chocolate; for children’s parties, group several cuchuflís around a chocolate center to form flowers or build a cake.
Did You Know?
Cuchuflís are an evolution of the barquillos, rolled wafers once sold in Santiago’s Plaza de Armas, which were filled with manjar to make them sturdier.
