Chilean “calzones rotos” are a recipe inherited from our grandmothers, a sweet, fried and fluffy dough worthy of preparing in any season, although they are particularly enjoyed in winter, with a coffee or a good mate.
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How to make “Calzones Rotos”?
Easy to prepare with an unbeatable result, to obtain soft and fluffy “calzones rotos”, it is important to achieve an adequate consistency of dough and a traditional shape, and then fry in hot oil (or bake as we will see below), always watching the cooking times.
Nutritional Information
Category: Desserts
Cuisine: Chilean
Calories: 350
Preparation: 20 minutes
Cooking: 20 minutes
Servings: 6 people
Chilean Calzones Rotos recipe
Ingredients
- 360 g of flour
- 70 g of powdered sugar
- 30 g of butter
- 6 g of baking powder
- 2 eggs
- ¼ teaspoon of salt
- 1 teaspoon of grated lemon zest
- Water
- Oil for frying
Instructions
- In a large bowl, add flour, baking powder, powdered sugar, salt, and eggs. Incorporate the butter, mix everything well, and add enough water to form a dough that can be kneaded with your hands.
- Knead with a rolling pin on a floured board until obtaining a thin dough of approximately 1 centimeter thickness, and cut the dough for “calzones rotos” into rectangles of approximately 10 by 5 centimeters.
- On the rectangles, make a vertical cut of about 3 centimeters and pass one end of the rectangle through this hole.
- Heat the oil to 175°C (347°F) and fry the dough, one minute on the first side and another 30 seconds on the other side. Drain and reserve on a plate with absorbent paper.
- Serve the freshly made “calzones rotos”, cold, sprinkled with powdered sugar, as a dessert or for afternoon tea.
How to make baked calzones rotos?
From step 4 of the recipe, distribute the “calzones rotos” on a baking tray covered with kitchen paper and bake in a preheated oven at 180ºC (356°F) for about 15 to 20 minutes, making sure not to overcook them.
Ideas for serving calzones rotos
Accompany “calzones rotos” with soft caramel, either covered or in an individual dish for direct dipping. Prepare a lemon glaze and drizzle over the “calzones rotos” to enhance their sweet and sour flavor. Melt about 100 grams of chocolate and spread it over the “calzones rotos” to generate a contrast of flavors and textures.
Origin of calzones rotos
Its name is said to have originated in colonial times, specifically in the town of Chuchunco, where a local cook made them to be sold later in the Plaza de Armas in Santiago every Sunday.
Did you know?
The most widely accepted version of the origin of the name indicates that it was a day when strong winds blew, lifting the skirt of a woman and revealing her worn underwear, hence she became known as “the lady with torn underwear”.
