Barquillos De Polvoron Recipe
If you’re into Filipino sweets, chances are you’ve had polvoron and barquillos before. But if you’ve never tried barquillos de polvoron, you’re missing out. This fun treat combines two favorites into one delicious bite: crumbly, milky polvoron wrapped inside crunchy barquillos. It’s sweet, nostalgic, and addictive. If you don’t know where to start, this easy barquillos de polvoron recipe has got you covered.
Why People Love Barquillos De Polvoron
People enjoy barquillos de polvoron because it’s one of those snacks that gives you two textures in one bite. First, there’s the satisfying wafer crunch. Then, the soft, milky polvoron melts in your mouth. That combo? Hard to beat.
There’s also a big nostalgia factor. Barquillos and polvoron are classic Filipino snacks. Combining them brings back a flood of childhood memories. It’s the kind of treat you’d see in gift boxes during Christmas or fiestas, or sold at local souvenir shops in provinces.
On top of that, it’s a versatile snack. You can customize for fancy occasions, pack it in kids’ lunchboxes, or simply munch on one while sipping coffee. In short, it’s a treat for all ages and occasions.
Barquillos De Polvoron Cooking Tips
Making this snack isn’t hard, but a few small tips can help you avoid a mess and get the perfect texture every time. Here’s what you should keep in mind:
1. Toast the flour properly.
Toasting the flour brings out a nutty flavor. Stir constantly over medium heat until it’s light brown. This step takes time but makes a huge difference.
2. Use cold butter.
Cold butter helps bind the mixture better. Soft or melted butter makes the polvoron greasy and hard to mold.
3. Mix well, but don’t rush.
Make sure the flour, milk, and sugar are mixed evenly before adding the butter. A well-mixed base gives you uniform texture and taste.
4. Use a polvoron molder if possible.
This tool makes shaping easier and more consistent. Press the mixture firmly so it doesn’t fall apart later.
5. Don’t overfill the barquillos.
A small log or oval shape works best. Overstuffing can crack the wafer or cause it to lose its crunch.
6. Handle the barquillos with care.
Barquillos are delicate. Use dry, clean hands and slide the polvoron in gently.
7. Let them chill before serving.
A short rest in the fridge helps firm up the butter and keeps the polvoron from crumbling when you bite into it.
8. Add crushed nuts for extra texture if you want.
A bit of crushed cashews, peanuts, or pinipig can add a nice crunch and twist.
9. Try other flavors.
Ube powder, cookies and cream crumbs, or matcha powder can change the flavor without changing the process.
10. Make it ahead of time.
These hold well for days if stored right, so you can prepare them in advance for parties or gifting.
What to Serve With Barquillos De Polvoron
This treat is great on its own, but pairing it with drinks or other snacks can level it up. The most popular choice? A hot cup of chocolate or coffee. The richness of the drink goes so well with the sweet, milky center and crispy shell.
You can also serve it with other Filipino snacks like kutsinta, puto, or yema. It also looks great next to leche flan or ube halaya on a dessert platter. If you want to get extra fancy, stick a piece into a scoop of ube or vanilla ice cream.
If you’re serving them at parties or gatherings, wrap each one in colored cellophane or place them in mini cupcake liners. It makes the snack table look more inviting and festive. They also make great giveaways. Just pop a few in a gift box with a ribbon, and you’re good to go.
How to Store Barquillos De Polvoron
Barquillos de polvoron are easy to store, but you have to protect the crunch. Your main enemy is moisture, so keep them in an airtight container. If you live in a humid area, throw in a food-safe silica gel packet or just keep them in the fridge.
Layer them with parchment or wax paper if stacking. Doing this prevents the barquillos from sticking or breaking. If chilled, take them out 10 minutes before serving so the polvoron softens slightly.
Avoid the freezer because barquillos don’t do well when frozen. They absorb moisture and lose their crisp texture when thawed. Room temperature is best, but the fridge is fine if it’s hot where you are.
Barquillos De Polvoron Recipe
Cuisine: Filipino
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 20 pieces
Ingredients
2 cups all-purpose flour
1 cup powdered milk (full cream is best)
¾ cup white sugar
½ cup cold unsalted butter, cubed
20 to 25 barquillos (rolled wafer sticks)
crushed nuts, optional
ube or matcha powder, optional
crushed cookies, optional
Instructions
- Place the flour in a dry pan over medium heat. Stir non-stop until it turns golden brown and smells toasty. This takes about 10 minutes. Let it cool completely.
- Combine the toasted flour, powdered milk, and sugar in a large mixing bowl. Stir well so everything is evenly distributed.
- Drop in the cubed cold butter. Use your hands or a pastry cutter to blend it into the dry mix. Aim for a crumbly texture that holds its shape when pressed.
- Use a polvoron molder or your hands to shape the mixture into tight ovals or logs that can fit inside the barquillos. Press firmly so they don’t fall apart.
- Gently insert each shaped polvoron piece into a barquillo. Be patient. These wafers are fragile. Use a slow, steady motion and avoid pushing too hard.
- Line them on a tray and refrigerate for at least 15 to 30 minutes. This helps the butter firm up and sets the shape.
- Once chilled, serve immediately or pack in containers for storage or gifting. Keep them dry and cool to retain that satisfying crunch.
Frequently Asked Questions
Polvoron is a Filipino snack with origins from Spain’s polvorones. The local version uses powdered milk and toasted flour, which gives it a different taste and texture.
Torta de polvoron’s ingredients are flour, butter, sugar, and ground nuts like peanuts, almonds, or cashews. It’s baked and has a crumbly, cookie-like texture.
The different types of polvoron in the Philippines are classic, ube, pinipig, cookies and cream, and chocolate. Some versions are dipped in chocolate or have crushed nuts and rice crisps for extra crunch.
Conclusion
Barquillos de polvoron are easy to make, delicious, and fun to share. Whether you’re making them for a party, a gift box, or just a sweet treat at home, they’re sure to be a hit.
With just a few ingredients and a bit of time, you can create something that looks great, tastes amazing, and brings a little joy to anyone who tries it. And once you’ve made your first batch, don’t be surprised if people start asking for more.
So grab those barquillos, toast that flour, and get molding. Your next favorite dessert is just a few steps away!
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