Steps to Make Receta Sopaipillas Pasadas

Chilean-Style Sopaipillas

Hace muchísimo tiempo que no preparaba sopaipillas pasadas, uno estando lejos pierde ciertas costumbres de cuando éramos chicos, porque al menos en mi casa muchas tardes de invierno con lluvia mi madre preparaba esta deliciosa receta para la hora de la once (hora del té).

Recipe Summary Chilean-Style Sopaipillas

This is a traditional Chilean snack, or maybe an appetizer. The truth is that it's a snack eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas. You can also eat ones sold by street vendors, but they usually don't taste as good as home-made ones. If you can't find zapallo, pumpkin is a good substitute.

Ingredients | Receta Sopaipillas Pasadas

9 ounces zapallo squash

4 ¼ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

10 tablespoons butter, melted

2 cups canola oil for pan-frying

Directions

Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.

Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.

Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.

Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

Zapallo, sometimes called Jamaican pumpkin, is a type of winter squash from South America. If it's not available, sugar pumpkin makes a good substitute.

Info | Receta Sopaipillas Pasadas

prep: 20 mins cook: 25 mins additional: 15 mins total: 1 hr Servings: 12 Yield: 12 servings

TAG : Chilean-Style Sopaipillas

Appetizers and Snacks, Pastries,