Calzones Rotos is a classic winter Chilean recipe, the name translated as “broken underwear,” I don’t know why we call them that way. My grandmother made them a lot, and it was always something of the moment. We will arrive to visit during the winter and felt like eating something delicious; often Calzones Rotos were chosen.
Here in Houston, we had the first cold days of the season, and I could not resist the temptation to make them. My kids had never eaten them but immediately adopted as favorites. The orange or lemon zest is essential. The thickness is a personal preference, my husband likes them thick, and I like them thinner and crispy.
Other tradicional treats during winter in Chile, besides Calzones Rotos, are:
A delicious fry 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, 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 Mariana Bravo Walker
Keywords: Calzones rotos, chilean cuisine