Chilean-Style Sopaipillas
This treat is a classic Chilean delicacy, often enjoyed as a snack or appetizer. It's particularly popular during the colder months, particularly on rainy days. It's customary to return home after strolling through Santiago's wet streets and indulge in a warm cup of tea accompanied by a few sopaipillas. While you can purchase them from street vendors, they seldom rival the homemade version in taste. If zapallo isn't available, pumpkin makes for a fine alternative.
Ingredients
- 9 ounces zapallo squash
- 4 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 10 tablespoons butter, melted
- 2 cups canola oil for pan-frying
Instructions
- Peel, seed, and cut zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
- Mix flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
- Roll out the dough to 1/8-inch thick, and cut into 3-inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
- Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.
Nutrition
Calories: 286kcalCarbohydrates: 36gProtein: 5gFat: 14gSaturated Fat: 6gCholesterol: 25mgSodium: 369mgPotassium: 125mgSugar: 1gVitamin C: 3mgCalcium: 16mgIron: 2mg
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