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Chilean Calzones Rotos

A delicious fried pastry.

  • Total Time: 50 minutes
  • Yield: 30


  • 3 cups all-purpose flour
  • 1/2 cup powdered sugar
  • 1 1/2 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


  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


Recipe adapted from the book Popular Kitchen by Mariana Bravo Walker

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Category: Sweets
  • Method: Fried
  • Cuisine: Chilean


  • 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

Keywords: Calzones rotos, chilean cuisine