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Chilean Calzones Rotos

Published: Aug 11, 2022 · Modified: Apr 9, 2025 by Pilar Hernandez · This post may contain affiliate links.

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Versión en español

Calzones Rotos is a classic winter Chilean recipe. Fun fact: the name, when translated, means "broken or ripped underwear." I don't know why we call them this, but maybe some questions are better left unanswered.

My grandmother often made these treats, which always felt special. When we arrived at her house for a winter visit, she wanted to spoil us with something delicious, so she often chose Calzones Rotos.Chilean Calzones Rotos The main ingredients for making Calzones Rotos include flour, sugar, butter, and eggs. The dough is mixed and rolled out before being cut into irregular shapes. These dough pieces are then deep-fried until they become golden brown and crispy.

After frying, Calzones Rotos are dusted with powdered sugar. Orange or lemon zest is essential. The thickness depends on personal preference; my husband likes them thick, and I prefer them thinner and crispier.

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Chilean Calzones Rotos

Chilean Calzones Rotos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 30
  • Category: Sweets
  • Method: Fried
  • Cuisine: Chilean
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Description

A delicious fried pastry.


Ingredients

Units
  • 3 cups all-purpose flour
  • ½ cup powdered sugar
  • 1 ½ teaspoon baking powder
  • 4 tablespoons 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

  1. In a bowl, sift the flour with powdered sugar and baking powder. Add salt—fluff with a fork.
  2. Add the butter, egg yolks, egg, pisco, and zest. Mix well with a wooden spoon or mixer with a paddle. Add the water, one tablespoon at a time, until the dough is firm but holds together.
    Chilean Calzones Rotos dough
  3. Spread on a lightly floured counter. It should be about 3-5 mm thick.
  4. 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.
    cutting the dough shaping the dough
  5. Heat the oil to 350F or 180C.
  6. Fry pastries 6-8 at a time for 2 minutes. Turn and fry for one more minute.
  7. They should be golden brown. Remove to a platter covered with a paper towel and sprinkle with powdered sugar immediately.
    Chilean Calzones Rotos
  8. Serve with hot chocolate.
    Chilean Calzones Rotos

Notes

Recipe adapted from the book Popular Kitchen by Mariana Bravo Walker

Nutrition

  • Serving Size:
  • Calories: 204
  • Sugar: 2 g
  • Sodium: 93.7 mg
  • Fat: 16.7 g
  • Saturated Fat: 2.6 g
  • Carbohydrates: 11.7 g
  • Fiber: 0.4 g
  • Protein: 1.7 g

Did you make this recipe?

Tag @chileanfoodandgarden on Instagram and hashtag it #chileanfoodandgarden

Tips for delicious calzones rotos:

What can I do so the foam does not come out when frying the Calzones Rotos?

The foam can be for two reasons: the oils are too hot, or too much flour is left on the dough.

Ideally, use a thermometer in the oil; it must be at 180C/350F. Shake the pastries 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.

Chilean 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.

Calzones rotos

Other traditional winter treats in Chile, besides Calzones Rotos, include:

  • churros
  • sopaipillas
  • picarones
  • pear empanadas

Calzones Rotos 
Chilean Fried Dough

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  • Dulce de Leche bars
    Dulce de Leche bars
  • Chilean Choripan
    Chilean Choripán
  • Clery Strawberry White Wine Punch
    Clery Strawberry White Wine Punch
  • Chancho en Piedra, Chilean Recipe
    Chancho en Piedra

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Anonymous says

    May 09, 2025 at 9:12 pm

    Excellent!!! Just like home.

    Reply
    • Pilar Hernandez says

      May 12, 2025 at 4:32 pm

      Happy to hear!

      Reply
  2. Daniela Simunovic says

    November 17, 2023 at 2:54 pm

    Is the conversion from grams to cups for butter correct?

    Reply
    • Pilar Hernandez says

      November 17, 2023 at 4:37 pm

      No, it's not. Sadly, I can fix it, it's provided by the Recipe card plugin. I will put a note.
      60 grams is 4 tablespoons of butter.
      Thanks for the heads up.

      Reply
    • Pilar Hernandez says

      November 17, 2023 at 4:37 pm

      No, it's not. Sadly, I can't fix it, it's provided by the Recipe card plugin. I will put a note.
      60 grams is 4 tablespoons of butter.
      Thanks for the heads up.

      Reply
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I'm Pilar Hernandez, a Latina mom, blogger since 2008, and urban farmer.

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