Calzones Rotos is a classic winter Chilean recipe. Fun fact: the name, when translated, means “broken underwear.” 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 arrived at her house for a winter visit, and she wanted to spoil us with something delicious, Calzones Rotos were often 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.
Tips for delicious calzones rotos:
What can I do so that foam does not come out when frying the calzones rotos?
The foam can be for two reasons: too hot oil, ideally use a thermometer in the oil, it must be at 180C/350F, or there is a lot of residual flour on your pastries. Shake them beforehand to avoid foam. Also, the wider the pan or pot, the less foam.
Can I prepare the dough the day before or hours before?
No, baking powder does not last overnight, and you risk hard calzones rotos.
Can they be frozen?
I do not recommend freezing the raw pastries. It is dangerous when frying. Once fried and cold, they can be frozen for up to 3 months and reheated in the oven. They are not the same, but they are good.
Can they be baked?
Yes, but they don’t taste like classic calzones rotos.
Other traditional winter treats in Chile, besides Calzones Rotos, include:Print
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 a 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