How is it possible that after all these years sharing recipes, I haven’t posted about Sopaipillas? A dear friend has been my official baker of this traditional Chilean pastry. But now, she has gone back to Chile…leaving me to make my own sopaipillas for the first time. It’s important to note – Chilean Sopaipillas are different from Mexican Sopaipillas. The Chilean version includes squash.
Visit also: Corn and Beef PiePrint
Perfect appetizers with Chilean salsa Pebre or as a dessert, dusted with powdered sugar or in a molasses sauce.
- 1 cup pumpkin puree (I use canned in the USA)
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 3 tablespoons vegetable shortening, margarine or butter, melted
- Place the flour, baking powder and salt in the food processor and pulse a few times to mix, add the remaining ingredients and pulse until a dough forms, should be smooth and pliable.
- Take out of the food processor and knead a couple of times. Let stand, cover with a napkin, for 20 minutes.
- Roll into a floured counter until the desired thickness; I prefer thin, 1/2 cm. more or less or 1/4′
- Heat oil to 180C or 350F.
- Fry for 2-3 minutes per side. They should be golden brown
- Remove to a plate lined with a paper towel to absorb excess oil
- Serve warm
For the molasses sauce: 1 square of Chancaca or Panela or Piloncillo, 2 cups of water, lemon or orange peel 2 little squares, 1 cinnamon stick, 3 cloves, and 2 tablespoons cornstarch dissolved in 1/4 cup cold water
Place the water, panela, orange peel, cinnamon and cloves in a medium saucepan. Cook over medium heat stirring occasionally until brown sugar is melted. Boil gently for 15 minutes.
If you want it thicker, add the cornstarch dissolved in cold water and stir until thickened.
You can drizzle the sopaipillas with sauce or soak into the sauce and serve warm.
Keywords: Chilean Sopaipillas, chilean bread