The Chilean waffles are a lot more crunchy than the American or Belgian waffles. They are in between a cookie and a waffle.
Chilean waffles or Dulce de Leche waffles are a specialty of the Lake Region in the southern part of the country, I remember trying them many years ago in the cities of Frutillar and Puerto Varas. And I’m sure you already guess it, they are most commonly filled, not topped, with Dulce de Leche.
Since Chilean waffles are meant to be thinner, the traditional Belgian waffle machines are not the best, in a pinch, they can be used, but I have had more success using the panini press, or pizzelle machines.
Traditionally they are made on the shape of hearts, filled with Dulce de Leche, and sold on bakeries to go. They go great with coffee for breakfast if you like sweet things in the morning.
They are a little messy, so be aware of the crumbs.
These are truly a regional treat, and normally you will not find them for sale in Santiago, Chile’s capital. If you travel to the lake region in Chile make a point to taste Mapuche food and learn about their indigenous culture.
Another combination that I love is chocolate and Dulce de Leche, if you are looking for a dessert this Chocolate Tres Leches Cake with Dulce de Leche frosting is perfection.
You may also like the recipe: Chilean EmpolvadosPrint
A nice treat for afternoon coffee.
- 1 egg
- 1/2 cup whole milk
- 125 grams of butter at room temperature
- 250 grams of all-purpose flour
- 12 tablespoons Manjar (dulce de leche) or Nutella or jams to fill
- In a bowl, mix the yolks with the milk and beat until thoroughly mixed.
- Add the flour, stir until incorporated, and add the butter in small pieces. Stir with a wooden spoon until combined. It will be a soft and somewhat sticky dough.
- Wrap it in plastic wrap, shape it into a circle or trunk and refrigerate for about 2 hours.
- Turn on the waffle maker so that it gets hot.
- Divide the dough into 6 equal portions, remove a piece, and roll on the well-floured counter. Give it the shape of the waffle iron. It should be 3-5 mm thick.
- When the waffle maker is hot, place the dough and close, let it cook for 4 minutes, see if it is golden brown and continue cooking to the point you want. This depends on each machine, so you have to be careful and try.
- Take out and cut into sections. Spread one tablespoon of Manjar (dulce de leche) all over each area and cover it with another.
- Chilean waffles can be stored for a couple of days in an airtight jar.
Adapted from the book Manos del Sur.
Keywords: Chilean waffles, Dulce de Leche waffles