Chilean Cuchuflis with Homemade Dulce De Leche/Manjar

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Chilean Cuchuflis with Homemade Dulce De Leche-Manjar Chile is a very unique country. It is bordered on the left by the Pacific Ocean and on the right by the magnificent Andes Mountain Range. It really is a beautiful place to live. In some ways it is like an island because it is so secluded from the rest of South America. Chilean Cuchuflis with Homemade Dulce De Leche-Manjar (3)  Chileans pride themselves in being unique from other South Americans. The language they speak, I’ve quickly discovered, is different from the Spanish spoken anywhere else in the world. There is a lot of slang and made up words that make it somewhat difficult, even for people who speak fluent Spanish, to understand.  Chilean Cuchuflis with Homemade Dulce De Leche-Manjar (7) Many people have told me that it is a bad idea to learn Spanish in Chile because I will pick up all of these things and not learn proper Spanish. At this point I will take any Spanish that I can get. Learning an entire language is not that easy and I can’t wait until I can speak fluently with all of our new friends here.  Chilean Cuchuflis with Homemade Dulce De Leche-Manjar (2)

If you ever pay a visit to Chile you will notice that they love Manjar (mon-har). Manjar is a milk caramel that is very much like Dulce de leche. If you ask a Chilean, they will tell you that it is not caramel or Dulce de leche, it is Manjar but it is pretty much the same. It is a staple ingredient here and they put in most of their pastries and desserts. Chilean Cuchuflis with Homemade Dulce De Leche-Manjar (6

Cuchulflis are a creation unique to Chile and yet another dessert that Manjar is added to. Basically, they are thin crispy wafer cookies that are rolled into cylinders and filled with either Manjar or various types of fillings but Manjar seems to be the most popular. They are served like that or dipped in chocolate in little bundles. It is also a common thing in Chile to have Cuchuflis as a birthday cake for kids. They wrap them in ribbon and top them with candies and other edible decorations. Chilean Cuchuflis with Homemade Dulce De Leche-Manjar (5)

I was surprised when searching for recipes to reference that I couldn’t find any in English and very few in Spanish. That is another thing about Chileans, they can be pretty tight-lipped about their recipes. I know enough Spanish to translate a recipe now so I was able to get the general idea from some Spanish recipes. I think there should defineately be some Cuchufli recipes out there in English, don’t you?

Chilean Cuchuflis with Homemade Dulce De Leche-Manjar (4)  

Chilean Cuchuflis with Homemade Dulce De Leche/Manjar

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Total Time: 2 hours

Yield: 18 - 20 Cuchuflis

Chilean Cuchuflis with Homemade Dulce De Leche/Manjar


  • 4 egg whites
  • 6 tablspoons butter, melted
  • 1 cup powdered sugar
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1 tablespoon vanilla extract
  • Manjar:
  • 1 quart whole milk
  • 1 cup sugar
  • 2 teapoons vanilla extract
  • 1/2 teaspoon baking soda
  • Coating:
  • 16-20oz.(400-500g) dark, milk, or white chocolate
  • 2 tablespoons butter


  1. Whisk egg whites until frothy but not stiff. Add other ingredients for batter and mix well. Heat a medium skillet over low heat and brush with oil. Pour small amounts, 3 - 4 tablespoons, of batter onto skillet and cook for aproximately 1 minute on each side. Remove from pan and use a pencil or similar sized item (I used a chopstick) to roll it up like a taquito. Repeat with all of the batter and allow them to cool.
  2. For the Manjar, Combine milk and sugar in a medium to large saucepan over low heat. Simmer while stirring occasionally for about 1 hour until it is fairly thick. Turn off heat and stir in soda (it will foam). When the foam starts to die dowm a little return to heat and simmer until very thick. Remove from heat and stir in vanilla. Allow to cool completely before filling Cuchuflis.
  3. When Manjar is cooled and thick, fit a pastry bag with a pastry filling tip and fill bag with Manjar. Pipe Manjar into each Cuchufli with and place on a drying rack over parchment lined tray.
  4. Melt chocolate and butter in a double-boiler and dip each Cuchufli and turn to coat all sides. Put back on rack and allow excess chocolate to drip off, you can reuse the extra chocolate. Serve when the chocolate is set.
Chilean Cuchuflis with Homemade Dulce De Leche-Manjar (6)


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  1. Mim says

    i havent tried this recipe yet, I’m chilean but I’ve lived in the US for a long time and I miss cuchuflis soooo much! The only thing I’d say about the recipe is that caramel is NOT manjar. Manjar is basically boiled/ cooked sweetened condensed milk. It does not have any vanilla, baking soda or sugar added to it, just sweetened condensed milk boiled until brown. Other than that, it looks like a good recipe and I’ll be sure to try it!

    • Tori says

      Thanks for stopping by. I agree with you about the manjar. I have bcecome a lot more familiar with it since making this recipe and I now have a better understanding of the difference.

  2. Martín says

    I agree with Mim, is not the same! hahaha the easiest way is to boil a closed can of condensed milk, as she mentioned
    Does your family like them?
    When wrap them in ribbon as a birthday cake is the best idea ever! Makes your children’s birthday so much easy!

  3. Paola says

    Agree! I am Chilean too and The easiest way to make manjar is to boil a can or two of sweetened condensed milk in a crock pot for 8 hours.

  4. Ben says

    So I had a large amount of trouble with the manjar… It would not thicken. Any advise? I’m a new and inexperienced cook, so i may have done something wrong.

    • Tori says

      Hi Ben,
      I’m sorry to hear that you’re having some trouble with the manjar. It can definitely be a little tricky if you aren’t familiar with caramel but if you keep the heat steady and continue allowing it to simmer while stirring it should eventually darken and thicken. It does take a bit longer sometimes depending on your stove top and the amount of heat you use, but I bet if you give it just a little more time it will get there. I hope that helps. Thanks Ben!


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