SOPAIPILLAS PASADAS. (English version)

 

SOPAIPILLAS PASADAS

#sopaipillas

Sopaipillas pasadas is classic Chilean pastry made with pumpkin puree or calabaza, usually made for rainy days. These pastries are deep fried and soaked in syrup made with raw sugar cane, orange, clove and cinnamon.

PORTIONS: 24 SOPAIPILLAS

 

INGREDIENTS FOR THE DOUGH

750 gr. / 27 oz. all-purpose flour

500 gr. / 18 oz. butternut squash

¼ c. liquid where the butternut squash was cooked

80 gr. / 3 oz. vegetable shortening. I use Crisco

½ tsp. baking powder

1 tsp. salt

Oil for frying

Round dough cutter about 3½” – 4” wide

Pin roll

SALSA DE CHANCACA

SYRUP FOR THE SOPAIPILLAS

300 gr. / 11 oz. brown sugar. Try to get Panela

1 cup water

1 orange  juice

1 orange skin peel

4 whole cloves

1 cinnamon stick

 

PREPARATION

After getting the juice from the orange, cut the orange skin in wedges and with the help of a sharp knife take off the white part. Leave just the skin.

Place all the ingredients for the syrup in a pot and at moderate heat dissolve the sugar and keep cooking for a few minutes.

While the syrup is cooking, work on the dough.

Cook the butternut squash in a bit of water; save the liquid.

With the help of a fork, puree the cooked butternut squash.

In a small pot, put in ¼ cup butternut squash liquid and vegetable shortening. Heat up just enough to melt the shortening.

Place the flour, salt, baking powder on the preparation table and mix in the butternut squash puree making dough. Add the liquid with the shortening a bit at the time just when you need it. Knead the dough until it is smooth, it should not stick to your hand or the preparation table and should not be too dry. If it is too dry, add a bit more liquid, if it sticks to the table, add a bit of flour. Make a ball with the dough and let it rest 10 minutes.

Sprinkle with flour the preparation table and extend the dough with a pin roll. It should have a 1/8”- 3/16” thickness. Cut circles with the dough cutter. Pinch the dough with a fork and place them in a sheet pan. Do the same thing again with the pieces of the dough left over.

Heat the oil in a deep pot or a large frying pan at about a 350° temperature and fry the sopaipillas on both sides until golden brown.

Soak the sopaipillas in the syrup and serve. This is one of the most  popular ways to serve the sopaipillas in Chile for tea time.

In Chile they sprinkle some power sugar on it or eat it with pebre, marmalade, manjar and inclusive with mustard o ketchup..

Sopaipillas with tuna salad sopaipillas with pebre.