Calzones Rotos is a classic winter Chilean recipe. Fun fact: the name, when translated, means “broken underwear.” Now, I don’t know why we call them this, but maybe some questions are better left unanswered. My grandmother made these treats a lot, and it always felt like something special. When we would arrive to her house for a winter visit and she wanted to spoil us with something delicious, often Calzones Rotos were chosen.
Here in Houston, we just had our first cold days of the season, and I could not resist the temptation to make them. My kids had never eaten them but immediately claimed them to be new favorites. The orange or lemon zest is essential. The thickness depends on personal preference, my husband likes them thick, and I prefer them thinner and crispy.
Other traditional winter treats in Chile, besides Calzones Rotos, include:
A delicious fried pastry.
- 3 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 1/2 teaspoon baking powder
- 60 grams of soft butter
- 1 egg
- 2 egg yolks
- 1 tablespoon pisco, rum or vodka
- grated zest of 1 lemon or 1 orange
- pinch of salt
- water (4 tablespoons)
- oil for frying
- In a bowl, sift the flour with the powdered sugar and baking powder. Add salt. Fluff with a fork.
- Add butter, egg yolks, egg, pisco, zest. Mix well with a wooden spoon or mixer with paddle. Add water 1 tablespoon at a time until it forms a firm dough.
- Spread on a lightly floured counter, should be of a thickness of about 3-5 mm.
- Cut the dough into rectangles about 10x4cm (it is easiest to use a pizza cutter) Then with a knife, make a slit or cut at the center and thread a corner inside the slit and stretch gently.
- Heat the oil to 350F or 180C.
- Fry pastries 6-8 at a time for 2 minutes. Turn and fry for 1 more minute.
- They should be golden brown, remove to a platter covered with a paper towel and sprinkle with powdered sugar immediately.
- Serve with hot chocolate.
Recipe adapted from the book Popular Kitchen by Mariana Bravo Walker
Keywords: Calzones rotos, chilean cuisine