Waffle horns

Waffle horns are a fairly versatile product that is in constant demand among those who like to make something delicious. And few people will refuse to just get sick with this waffle. Meanwhile, few people know the culinary history of this rather popular product.

The word waffle or a kind of thin rather dry cookie, on the surface of which there are imprints, comes from wafel (Middle German). Then the Danes changed it to waffle and it was in this form that the Russians recognized it. This confectionery is baked in special forms from a sufficiently beaten batter, which is made from wheat flour, eggs, granulated sugar and confectionery fat (most often butter or margarine). In addition, fatty cream or any vegetable oil may be used.

On an industrial scale, waffle horns are made in special machines, which at home easily replace ordinary household waffles.

In general, there are a lot of recipes for preparing waffle horns, which in fact are the same waffles, only rolled up in the form of a cone. If the dough for these products includes a large amount of sugar, they are sweet and suitable for further preparation of a variety of desserts. So, you can fill waffle cones with ice cream and decorate with berries or pieces of fruit. And boiled condensed milk is often used as a delicious filler. In general, any product that prefers a sweet tooth can happen with a filling.

Meanwhile, there are also unsweetened versions of waffle horns, which are made from fresh dough and are remarkably suitable for making a variety of meat dishes. For example, filling them with minced meat with seasonings and spices, and then frying the horns in a pan, you can diversify not only the everyday, but also the festive table. Thus, there are practically no boundaries for the use of waffle horns, everything depends only on the culinary creativity and imagination of the cook.