These crispy Lithuanian waffles are made perfect with the fantastic dulce de leche cream filling made with a hint of liqueur.
For the Lithuanian version, click here.
This is one of my favorite dishes. A dish that reminds me of the way the kitchen smelled when my grandmother made these waffles (just like Bernard with his family’s samosas).
But not just any waffles—these are made with the old, Soviet-style waffle maker that’s hard to find nowadays.
Of course, there are much more modern, perhaps even better waffle makers than the heavy one that my grandmother had. And maybe they’re even easier to use.
But they just don’t make the same type of waffles. I remember coming into my grandmother’s kitchen, opening the cupboard and finding these delicious beauties like little hidden treasures!
That’s why, with my 87-year-old grandmother’s approval and blessing, I decided to try to make these crispy waffles with the dulce de leche filling to try and bring back those old memories and perhaps make some new ones with my own family.
This recipe has so far never been written down, and heavily guarded by my grandmother. I’m sure when you try these you’ll love them just as much as I do!
Crispy Lithuanian Waffles with Dulce de Leche Cream Filling
These crispy Lithuanian waffles are made perfect with the fantastic Dulce de leche cream filling made with a hint of liqueur.
For the waffles
- 6 eggs
- 200 g butter
- 200 g sugar
- 1 tsp vanilla essence
- 1 cup flour
- 1 tsp baking powder
- 1 tsp creamy liqueur (such as Advocat)
For the dulce de leche filling
- 2 cans condensed milk
- 200 g butter, room temperature
- 2 tsp creamy liqueur
Boil 2 cans of sweetened condensed milk over medium heat for about 2.5 hours. Afterwards, set aside to cool.
Preheat the waffle.
Melt butter in a large bowl and put aside. Beat the sugar and eggs well (without separating them). Add the egg-sugar mixture to the melted butter, along with a teaspoon liqueur (or brandy) and beat everything together very well (you can use a mixer).
Mix the baking powder and the cup of flour. Slow mix flour to the mixture, whisking constantly until smooth.
On the heated waffle, add a large tablespoon of dough, close the waffle maker and bake until browned. Very quickly roll the waffles into tubes while they're still hot because later they will be too fragile to shape. To reduce the chance of burning your hand, you can use clean, disposable kitchen gloves.
For the filling, mix the cooled boiled sweetened condensed milk (the dulce de leche) very well with the room temperature butter and a couple of teaspoons of liqueur.
Stuff the cooled wafers with the filling using a pastry bag, or if you don't have that on hand, just a small bag with one corner cut off.