Barquillo

A thin, crisp wafer, often rolled into a tube or cone and served plain or filled with cream. Barquillos are common in Spanish-speaking cuisines.

Wafer: A thin, crisp baked food made from batter or dough. Barquillo is a rolled or shaped variety of wafer.
Wafer cone: A crisp, conical wafer used to hold scoops of ice cream. Rolling a barquillo sheet around a cone-shaped form produces this shape.
Ice cream cone: A cone-shaped edible wafer or pastry used to hold ice cream. Barquillo-style wafers can serve as edible holders for ice cream.
Spain: A country on the Iberian Peninsula in southwestern Europe. Barquillos are established in Spanish confectionery and street-food traditions.
Waffle iron: A hinged cooking appliance that heats batter between patterned metal plates. A hot iron cooks barquillo batter into thin, even sheets.
Wafer roll: A crisp wafer rolled into a narrow hollow cylinder. The tube is a characteristic barquillo shape, often filled after cooling.
Dulce de leche: A thick caramel-colored confection made by slowly heating sweetened milk. It is a popular filling for rolled barquillos in parts of Latin America.
Mexico: A country in the southern part of North America. Mexican barquillos are sold as crisp rolled wafers, sometimes with sweet fillings.
Batter: A pourable mixture of flour and liquid used in cooking and baking. Barquillo batter must spread thinly before it crisps.
Baking: Cooking food with dry heat, usually in an oven or enclosed heated appliance. Heat sets the thin batter into a crisp wafer.