Barquillo

Barquillois a crispy rolledwaferpastry originating inSpain. It is made from the basiccookieingredients of flour, sugar, egg whites and butter rolled out thinly and then shaped into a hollow cylinder or a cone. It was traditionally sold by roadside vendors known asbarquilleroswho carried a characteristic redroulettetin (theruleta de barquillero). It was introduced toLatin Americaand thePhilippinesduring colonial times. In Spain and former Spanish colonies, barquillos are commonly regarded as a type ofChristmas cookie. It is also popular during variousfiestas. It spread to neighboring countries and today is extremely popular inEastandSoutheast Asiancountries.
The Spanish namebarquillomeans "little boat". It is derived from the ancient tradition of heating the biscuits in convex or boat-shaped molds. Barquillos are also known by a variety of names. InEnglishit is also known asbiscuit roll,cookie roll,crispy biscuit roll,egg roll,crisp biscuit roll,  orlove letter. The Chinese name for this snack, "蛋卷", can be directly translated into English as "egg roll". However, the food item known in the West asegg rollis very different.
Barquillos are thinwafersmade from flour, sugar, egg whites and butter that is rolled into the shape of a long hollow tube or a cone. They can also be sold simply folded over twice in a fan shape. 
In Spain, it was traditionally sold by roaming roadside vendors known as "barquilleros" (or "barquilleras") during festive events. InMadrid, barquilleros are particularly associated with thefiestaofSan Isidro Labrador, where the vendors typically dress incastizo(chulapo) attire.
Barquilleros carry a characteristic red tin known as theruleta de barquillerowhich has aroulettespinner at the top. Buying barquillos typically involve a small game, where the buyer pays to spin the roulette. Depending on where the ticker lands, the buyer can either have one or two barquillos for the same price. The buyer can also pay a slightly larger amount to continue spinning the roulette and getting barquillos until it lands on one of the four golden markers.
The tradition of barquilleros almost became extinct during the dictatorship ofFrancisco Franco.Today, barquillos are most popular in Asia which has a larger population than Spain.
Barquillos are traditionally eaten plain. Modern versions, however, can flavor it with ingredients includingvanilla,cinnamon, gratedcoconut, and lemon juice. Barquillos are also commonly dipped or coated inmilk chocolateor have a chocolate center.Due to their similarity toice cream cones, they are also commonly sold as containers for frozen treats.
Similar recipes to barquillos also exist in other countries inEurope, like theparizske pecivoofCzechoslovakia, thepirouettesofFrance, andkrumkakeofNorway. Flat versions are known aswafleinPoland,goroinNorway, andpizzelleinItaly, among others.
InArgentinaandChile, cylindrical barquillos filled withdulce de leche, chocolate, or other sweet fillings are known ascuchuflís(Chile) orcubanitos(Argentina).
Barquillos in thePhilippineslack the grid-pattern of traditional Spanish barquillos. They are thinner and are usually rolled into elongated cylindrical shapes.Philippine barquillos are most strongly associated with the city ofIloilo, particularly to the Deocampo bakery in the district ofJaro, which has been commercially mass-producing barquillos since 1896.
A notable variant of barquillo is theFilipinobarquiron(also spelledbarqueron), which are barquillos filled withpolvorónand crushed peanuts,cashew nuts, orpili nuts. It originates from the city ofIloilo.Other variants of Philippine barquillos include those flavored withube,pandan leaves, andcarrots, which are bright purple, green, and orange in color, respectively.
InHong Kong, biscuit rolls are made ofwheat flour, butter, egg, sugar, andvanillaflavour.