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:
- churros
- sopaipillas
- picarones
- pear empanadas
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A delicious fry pastry.
Ingredients
- 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
Instructions
- 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
I think it is meant to be “ripped underwear”. Chileans have a sense of humor! 🙂
Yes, that is the literal translation… haha.
Can you bake them instead of frying??
Yes, you can, but it’s not the same flavor…
Sorry ingredients said
1egg amd 2 egg yolks but in the preparation theres not mention of the single egg?..can you please let me know .cheers luis
Hola Luis,
The egg goes together with the egg yolks, thanks. I fixed the recipe. Good luck!
Every time I find one of your recipes, its a disaster! What kind of culinary background do you have? Because you give no explanation of dough consistency, or anything! Your recipes constantly have to be corrected, what a joke!
Maybe you should stop using my recipes. Clearly, our culinary backgrounds don’t align. These are my family recipes and we have been making it the same way for 30 years or more.
I agree with you, that is such a good answer, people may follow the style they prefer.
I really like your recipe. We have used it in Finland few times at chilean gatherings, and they are a hit every single time. You’ve got very nice pictures off this recipe as well!
Keep up the good work! 🙂
Thanks, Vanessa. I appreciated your kind words.
My mom makes these often but she just knows what’s in it, a little of this a little of that ha ha , I’m excited to have a recipe. These were a favorite of mine growing up. Thank you 🙂
Of course that it’s her recipe 🙂 Welcome to the site.
Hola Pilar,
Mi mamá solia hacer calzones rotos todo el tiempo! Su receta es con leche y huevos y yo la he hecho vsrias veces. Bueno, hoy llueve y de verdad q tengo ganas de unos calzones rotos! Voy a probar tu receta a ver que tal! El licor es escencial? O se puede prescindir de ello? Gracias!!
Saludos!
El licor los hace más crocantes, puedes usar vinagre o jugo de naranja también. Suerte.
The translation should be “torn underwear”
¡Cierto! Gracias.
Hi Pilar. This recipe is very similar to my mum’s if it is not the same. I found my self coming back to this site when I can’t get hold of my her and I need a quick answer about a recipe. So thank you for all the effort and all the love you put on this site and please do not get discourage by mean comments. Maybe Marisol wanted to suggest that it would be a good idea to add how the dough should feel, which is fair. I personally think that the pictures do help a lot with that kind of matter. So thank you again and a quick question about the calzones rotos, Shall the dough be rested before rolling it out?
Hi Soledad, thanks for your kind words. You don’t need to rest the dough in this recipe. Have fun cooking!
La verdad he hecho varias recetas y esta es la que mas se acerca,la verdad no necesita descripcion de consistencia ya que usando las medidas exactas de cuchara y gramos da la consistencia perfectaun dato de aficionada: si una “masa se uslerea” la consistencia la da “que no se pegue en el uslero o botella de vidrio” y eso solo se va perfeccionando con la practica .
Amo tus recetas.
Saludos desde Independencia Santiago de Chile
Gracias por comentar. Saludos.
Podría usar esta masa para berlines
No, no tienen nada que ver. Acá esta la receta de berlines https://www.enmicocinahoy.cl/berlines-chilenos-berliners/
Suerte.
Can I please get clarification on the butter? Is it melted or not?
My dough keeps coming out like a shortbread. LOL
I’m sorry, is soft butter (spreadable temperature, if you wish) Not melted. Knead the dough more so stop feeling as shortbread and you can add water (1 tablespoon at a time) to get a proper dough. Hope it helps, this dough varies a lot depending on the humidity of the day, that is my experience with it.
Made these today and came out delicious. I let my oil get too hot and almost burned the last
Couple but recipe is easy to follow and were great with coffee. Recipe made about 20.
Thanks for the feedback. Yes, the temperature of the oil is important. Good luck in the kitchen!