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Chilean Sopaipillas
Sopaipillas are a classic of Chilean cuisine, slightly sweet fried pumpkin pastries that can be eaten sweet, with a sweet syrup, or savory with pebre (a Chilean salsa).
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8
Calories 837 kcal
Ingredients
- 1 cup cooked pumpkin peeled and mashed (puree)
- 2 cups all-purpose flour
- 2 tablespoons shortening, margarine or butter
- salt to taste
- 1 tablespoons baking podwer
- mild-flavored oil for frying
To prepare the chancaca syrup:
- 1 block of chancaca approximately 7 oz
- 1 cinnamon stick
- orange peel
- 1 clove
- 1 tablespoon cornstarch
- 2 tablespoons granulated white sugar optional
Instructions
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In a bowl, combine the pumpkin, flour, shortening,baking powder and salt; mix without kneading. Add more flour if the dough is too wet and doesn't easily separate from the bowl.
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On a flat surface, roll out the dough to a thickness of 1/2 inch, cut out circles of the desired size, and prick them with a fork to prevent them from puffing up while frying.
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Heat a pan with oil, and when it's very hot, carefully fry the sopaipillas on both sides until golden brown. Drain on paper towels and enjoy!
To prepare the chancaca syrup:
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In a medium saucepan, combine one cup of cold water, the chancaca (brown sugar), cinnamon, cloves, and orange peel. Heat over low heat, stirring occasionally, until it begins to boil.
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In half a cup of cold water, dissolve the cornstarch and sugar. Add this mixture to the saucepan with the chancaca, stirring to prevent lumps from forming, until it boils again.
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Cook over low heat for 10 minutes, stirring occasionally, and it's ready to dip your sopaipillas in.
Nutrition Facts
Chilean Sopaipillas
Amount Per Serving (4 sopaipillas)
Calories 837
* Percent Daily Values are based on a 2000 calorie diet.