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Chilean Sopaipillas
By Ana Maria Montero
Many countries have a similar treat, but Chile is the only one that adds pumpkin to the dough, giving a very tasty and unique flavor. Sopaipillas are typically made with pumpkin or squash, but for this recipe, I just used pumpkin puree from the can and the results were just as delicious. The sopaipillas can be eaten right out of the frying pan, carefully, as it's hot, but one can also enjoy it with a syrup called "chancaca." It tastes a lot better than it sounds.
  • 2 cups self rising flour
  • 1/4 teaspoon salt
  • 1 cup cooked pumpkin or zapallo squash or pumpkin puree in a can
  • 1/4 cup unsalted butter, melted
  • Vegetable oil for frying
  • 1 cup dark brown sugar, or grated chancaca
  • 3/4 cup water
  • 2 cinnamon sticks
  • 1 teaspoon cloves
  • 1 small orange cut into 8 little pieces
Combine flour and salt in a large bowl; set aside. Combine cooked pumpkin or puree and butter in a separate bowl and stir until combined. Make a well in the flour mixture; add pumpkin mixture and stir and knead until combined. When the dough cleans the bowl, it is perfect; otherwise, add a little water. On a floured surface, roll out the dough to about 1/4 inch thick; use a cookie cutter or small bowl to make rounds about 3 inches in diameter. Poke dough with a fork 2 or 3 times for each before frying. Heat oil to 350 degrees in a wok, frying pan or deep fryer; add pastry rounds a few at a time and fry until puffed and golden, turning halfway through, about 1 to 2 minutes per side. Drain on a paper towel. Chancaca syrup: Combine brown sugar, water, cinnamon, cloves and orange slices in a pot over medium heat and bring to a boil. Boil for about 4 minutes until slightly thickened. Remove from heat and set aside. Add fried sopaipillas to syrup; remove and serve immediately with some extra syrup. Serves 20.