Barquillos Rellenos de Lechecilla

Custard-Filled Sugar Cones


Preparation info

  • Difficulty


  • Serves


Appears in

Oaxaca: Home Cooking from the Heart of Mexico


By Bricia Lopez and Javier Cabral

Published 2019

  • About

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.


For the Cones

  • 4 cups (500 g) all-purpose flour
  • ½ cup (100 g) vegetable shortening
  • ¼ ounce (10 g) active dry yeast
  • 2 tablespoons (25 g) sugar, plus ½ cup (100 g) to sprinkle the cones
  • ¼ cup (60 ml) vegetable oil to glaze the cones
  • 15 (-inch/11 cm) baking cream horn pastry roll molds

For the Custard

  • cups (1 l) whole milk
  • ¾ heaping cup (110 g) cornstarch
  • 4 large egg yolks
  • 1 cup (200 g) sugar
  • ½ cinnamon stick
  • 4 tablespoons (55 g) unsalted butter


Make the Cones

Preheat the oven to 400°F (200°C). Put all the flour on a work surface and make a small well in the middle of the pile.

Add the shortening, yeast, 2 tablespoons sugar, and 1 ¼ cups (300 ml) water and gently form into a dough. The dough should be soft and elastic. Form into a rectangle shape that is about ⅛ inch thick. Using a pizza cutter, cut into -inch-wide (3 cm) strips lengthwise.

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 bake for 15 to 18 minutes or until golden brown.

Make the Custard

In a mixing bowl, combine ½ cup (120 ml) of the milk, the cornstarch, and egg yolks. Mix well. Set aside.

In a large saucepan over medium heat, combine the remaining 4 cups (960 ml) milk, the sugar, and cinnamon and bring to a gentle simmer. Add the cornstarch slurry and mix vigorously in a single direction to avoid any clumps. Reduce the heat to low and keep mixing. When you scrape the bottom of the saucepan and it is visible, the custard is thick enough. Remove the cinnamon and remove from the heat and add the butter. Stir until the butter is evenly mixed in.

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.