Can I make the pumpkin puree from scratch?
Yes, you can roast or boil fresh pumpkin until tender, then mash or blend it into a smooth puree. Ensure it's cooled before mixing with other ingredients.
DESSERT
Sweet Chilean Sopaipillas Pasadas with Chancaca Syrup
Discover the comforting flavors of Chile with these traditional Sopaipillas Pasadas. These golden, fried pumpkin fritters are lovingly drenched in a warm, spiced chancaca (unrefined sugar cane) syrup, creating a delightful balance of sweet and savory. A perfect treat for any time of day, these sopaipillas bring a taste of Chilean heritage to your table.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, combine the pumpkin puree, flour, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
02
Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic. Cover with plastic wrap and let it rest for 15 minutes.
03
While the dough rests, prepare the chancaca syrup: In a saucepan, combine the chancaca, water, cinnamon stick, whole cloves, and orange peel. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 15-20 minutes, or until the chancaca has fully dissolved and the syrup has thickened slightly. Remove from heat and strain to remove solids.
04
Roll out the sopaipilla dough to about 1/4 inch thickness. Cut out rounds using a 3-inch cookie cutter or the rim of a glass. Prick each sopaipilla several times with a fork.
05
Heat the vegetable oil in a deep pot or Dutch oven over medium-high heat until it reaches 350°F/175°C. Fry the sopaipillas in batches for 2-3 minutes per side, until golden brown and puffed. Do not overcrowd the pot.
06
Remove the fried sopaipillas with a slotted spoon and drain on paper towels.
07
Gently place the warm sopaipillas into the strained chancaca syrup. Let them soak for at least 5 minutes, turning occasionally, to absorb the delicious syrup.
08
Serve warm, drizzled with extra chancaca syrup.
About This Recipe
Discover the comforting flavors of Chile with these traditional Sopaipillas Pasadas. These golden, fried pumpkin fritters are lovingly drenched in a warm, spiced chancaca (unrefined sugar cane) syrup, creating a delightful balance of sweet and savory. A perfect treat for any time of day, these sopaipillas bring a taste of Chilean heritage to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure your oil is at the correct temperature for frying; too cold and the sopaipillas will be greasy, too hot and they will burn before cooking through. Pricking the sopaipillas prevents them from puffing up too much like balloons.
Easy Substitutions
If chancaca is unavailable, you can use dark brown sugar or molasses, adjusting the quantity to taste. Butternut squash can be used instead of pumpkin for the puree. For a lighter syrup, reduce the amount of chancaca.
Storage & Reheating
Sopaipillas Pasadas are best enjoyed fresh and warm. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or a warm oven, adding more syrup if desired.
Serving Suggestions
Serve these Chilean Sopaipillas Pasadas as a dessert after a hearty meal, with a cup of strong coffee or traditional mate. They are also wonderful as an afternoon snack on a chilly day, perhaps alongside a scoop of vanilla bean ice cream or a dollop of whipped cream for added indulgence.
Common Mistakes
1. Overcrowding the frying pot: This lowers the oil temperature, leading to greasy sopaipillas. Fry in small batches. 2. Not pricking the dough: This can cause the sopaipillas to puff up excessively and not cook evenly. 3. Syrup not thick enough: Simmer the chancaca syrup longer if it's too thin; it should lightly coat a spoon. 4. Not letting the dough rest: Resting allows the gluten to relax, making the dough easier to roll and resulting in a tender texture. 5. Oil temperature too low or too high: Use a thermometer to maintain the ideal frying temperature of 350°F/175°C.
Frequently Asked Questions
What if I don't have a cookie cutter?
You can use the rim of a glass or a knife to cut the dough into squares or triangles.
Can I prepare the syrup in advance?
Absolutely! The chancaca syrup can be made a day or two ahead and stored in the refrigerator. Gently reheat it before soaking the sopaipillas.
Are sopaipillas always sweet?
In Chile, sopaipillas are often served savory with pebre (a Chilean salsa) or mustard, especially during rainy days. Sopaipillas Pasadas specifically refers to the sweet version soaked in chancaca syrup.
MORE TO KNOW
Chancaca, also known as panela or piloncillo, is unrefined whole cane sugar, common in Latin American cuisine. It imparts a rich, caramel-like flavor that is distinct from refined sugars. When making the syrup, ensure the chancaca fully dissolves and the spices infuse well. The straining step is crucial to remove any impurities or spice fragments, resulting in a smooth, clear syrup. The texture of the sopaipillas should be light and airy, absorbing the syrup without becoming soggy.
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