These crispy rolls are baked and sold everywhere in Chile. The batter for cuchufli is about the same as that for ice cream cones. The filling of manjar (Chilean for the popular South American caramel paste dulce de leche) gives the roll some body and the chocolate makes for a delicious crispy outer layer. The name cuchufli probably comes from the word cuchufleta that means wisecrack or trick. Perhaps because the rolls sometimes were only filled at the tips, leaving the middle empty. It took me some messy goes to find out how long the cookies had to be baked. Too long and they are too hard to roll, too short and the dough is not cooked properly. You could make these cookies in a waffle iron, as cuchufli bakers do on the street corners in Santiago. They will brown more evenly and that makes rolling up easier. A bunch of cuchufli tied together with a pretty ribbon is a popular alternative to a birthday cake in Chile. I think I would be very happy to get one!
Cuchufle cookie from Chili
for about 15 cookies
1 can of condensed milk
2 large egg whites
100 grams (1 scant cup) icing sugar
50 grams (scant ½ stick) butter + extra for greasing
pinch of salt
50 grams flour (⅓ cup)
1 teaspoon vanilla extract
150 grams (1 cup) dark chocolate, chopped
To make the manjar / dulce de leche filling, put the unopened can of condensed milk in a pan of water. Make sure the can is almost submerged. Bring the water to a boil. The label will release, gently remove it from the water. Leave to simmer with the lid on the pan over low heat for about 3 hours. Make sure there is enough water in the pan and fill up every now and then if necessary. Remove from the pan and let cool completely.
Beat the egg whites with the powdered sugar with a mixer until frothy.
Melt the butter and let cool slightly. Beat into the egg mixture.
Beat in the flour and salt. Mix the vanilla extract into the batter, cover and leave to rest at room temperature for about 20 min.
Preheat the oven to 175°C / 350°F. Line a baking tray with baking paper. Grease the baking paper slightly and scoop on two tablespoons of batter. Leave a big space in between. With a palette knife spread the batter into 2 rectangles of about 12 x 10 cm / 5 x 4 inches.
Bake in the middle of the oven for about 8 min. until very light brown. Turn the baking sheet halfway through.
Remove from the oven and, using a pencil, roll from the long side into a little roll immediately. Let cool completely.
Fill the cooled rolls with the manjar / dulce de leche using a piping bag with a small mouth.
Melt the chocolate, let cool slightly and coat the cookies. Leave to drip and harden on a rack.
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