These barquillos are called dulces regionales (regional candy) in Oaxaca, but they are more of a pastry than a candy. When walking the mercados in Oaxaca, you’ll see vendors selling the biggest assortment of these sweet pastries through the sights and sounds of the mercado’s corridor. These barquillos somehow have always stood out as my favorite. The perfect custard filling and the thin crust gives them the right amount of decadence. You can find the cone molds online.
Add the shortening, yeast, 2 tablespoons sugar, and 1
Grease a cone mold and wrap the strips of dough around it, pressing the outer edge parts over each other so that a tight-sealed cone shape is formed. Brush with oil and then sprinkle with a bit of sugar. Repeat with the remaining molds and strips of dough. Dough should make 15 cones. Place the molds upright, pointy side up, on a baking sheet and
In a mixing bowl, combine
In a large saucepan over medium heat, combine the remaining
Let the custard cool to slightly above room temperature, while lightly stirring once every 3 minutes to prevent a crust from forming. While the custard is still warm to the touch, add enough custard to each cone to fill up to the top, about 4 tablespoons. Allow the barquillos to come to room temperature before serving.
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