Name: Chilean Waffles
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: Chilean
Ingredients: 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

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Versión en español

The Chilean waffles are much more crunchy than the American or Belgian ones. 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 Frutillar and Puerto Varas. And I’m sure you already guessed it, they are most commonly filled, not topped, with Dulce de Leche.

Chilean Waffle filled with Dulce de Leche

Since Chilean waffles are meant to be thinner, the traditional Belgian waffle machines are not the best. They can be used in a pinch, but I have had more success using the panini press or pizzelle machines.

Traditionally they are made in the shape of hearts, filled with Dulce de Leche, and sold in 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, try to taste Mapuche’s food and learn about its indigenous culture.

Another combination that I love is chocolate and Dulce de Leche. If you want a dessert, this Chocolate Tres Leches Cake with Dulce de Leche frosting is perfect.

Chilean Waffles

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Print Recipe

A nice treat for afternoon coffee.

Total Time: 1 hour
Yield: 12

Ingredients

Units

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

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Instructions

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.