Can I make the dough ahead of time?
Yes, you can prepare the dough, wrap it tightly in plastic, and refrigerate it for up to 24 hours. Let it come to room temperature before rolling.
BREAKFAST
Chilean Calzones Rotos (Fried Pastries) with Powdered Sugar
These traditional Chilean fried pastries, known as Calzones Rotos, are delightfully crispy and dusted with powdered sugar. They are a popular breakfast or snack, perfect for enjoying with a cup of coffee or tea.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 teaspoon of baking powder, and 1/4 teaspoon of salt.
02
In a separate small bowl, combine 1/4 cup of melted unsalted butter, 1 large egg, and 1/4 cup of milk. Mix well.
03
Pour the wet ingredients into the dry ingredients and mix until a soft dough forms. Knead the dough lightly on a floured surface for 2-3 minutes until smooth.
04
Roll out the dough to about 1/8-inch thickness. Cut the dough into rectangles, approximately 3 inches by 4 inches. Make a 1-inch slit in the center of each rectangle, then pull one end of the dough through the slit to create a twisted shape.
05
Heat 4 cups of vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F (175°C).
06
Carefully fry the pastries in batches for 1-2 minutes per side, or until golden brown and puffed. Do not overcrowd the pot.
07
Remove the fried pastries with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
08
Once slightly cooled, dust generously with 1/4 cup of powdered sugar before serving.
About This Recipe
These traditional Chilean fried pastries, known as Calzones Rotos, are delightfully crispy and dusted with powdered sugar. They are a popular breakfast or snack, perfect for enjoying with a cup of coffee or tea.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure the oil temperature is consistent for even frying. If the oil is too hot, the pastries will brown too quickly on the outside and remain raw inside. If it's too cool, they will absorb too much oil and become greasy.
Easy Substitutions
You can substitute the milk with water or a non-dairy milk alternative. For a hint of citrus, add 1 teaspoon of lemon zest to the dough.
Storage & Reheating
Store leftover Calzones Rotos in an airtight container at room temperature for up to 2 days. They are best enjoyed fresh.
Serving Suggestions
Serve these Chilean Calzones Rotos warm with a strong cup of Chilean coffee or mate. They also pair wonderfully with a side of fresh fruit salad. For a decadent treat, offer them with a small bowl of dulce de leche for dipping. Enjoy them as a sweet breakfast pastry or an afternoon snack.
Common Mistakes
1. Overworking the dough: This can lead to tough pastries. Knead just enough to combine ingredients smoothly. 2. Incorrect oil temperature: Oil that is too cold results in greasy pastries, while oil that is too hot burns them quickly. Use a thermometer to maintain 350°F (175°C). 3. Overcrowding the pot: Frying too many pastries at once lowers the oil temperature and leads to uneven cooking. Fry in small batches. 4. Not draining properly: Always place fried pastries on paper towels to absorb excess oil.
Frequently Asked Questions
What if I don't have a deep-fry thermometer?
You can test the oil by dropping a small piece of dough into it. If it sizzles and floats to the surface immediately, the oil is ready.
Can I bake these instead of frying?
While the traditional method is frying, you can bake them at 375°F (190°C) for 10-15 minutes, or until golden, for a lighter version. They will have a different texture.
MORE TO KNOW
The key to perfectly light and crispy Calzones Rotos is not to overwork the dough. A light knead is sufficient to bring the ingredients together without developing too much gluten, which can make the pastries tough. When rolling out the dough, aim for an even thickness to ensure uniform cooking. The traditional 'broken pants' shape is achieved by making a slit and pulling one end through, which also helps them cook evenly and creates more surface area for that delicious powdered sugar.
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