Sopaipillas Pasadas (Chilean Pumpkin Fritters in Spiced Syrup)
In short: Fried pumpkin-dough rounds, soaked in a warm syrup of panela, cinnamon and orange peel, a classic Chilean dessert for rainy days. It takes about 1 h in total and makes 8 servings.
- Prep
- 30 min
- Cook
- 30 min
- Total
- 1 h
- Servings
- 8
- Difficulty
- Medium
- Calories
- 285 kcal
Sopaipillas are fried discs of pumpkin dough, and Chileans eat them two ways: plain with pebre as a snack, or pasadas, soaked in a warm syrup of chancaca (unrefined cane sugar), cinnamon and orange peel. The pasadas version is the one for cold, rainy afternoons. The dough is soft and quick to make, and the syrup can be made before you shape and fry the discs.
Instructions
- Boil the pumpkin in salted water for 15 minutes until very tender. Drain very well, mash until smooth and cool for 15 minutes. You need about 300 g (1 1/4 cups).
- Make the syrup: simmer the chancaca, water, cinnamon, orange peel and cloves for 12 to 15 minutes, until slightly syrupy. Keep it warm over low heat.
- Mix the flour, baking powder and salt in a bowl. Add the mashed pumpkin and 2 tablespoons of oil and knead briefly into a soft, slightly sticky dough. Add flour by the spoonful if it sticks too much, but do not overwork it.
- Roll the dough out on a floured surface to 5 mm (1/4 in) thick and cut rounds about 8 cm (3 in) wide. Prick each round with a fork so it stays flat.
- Heat 5 cm (2 in) of oil to 180°C (350°F). Fry the rounds a few at a time for 1 to 2 minutes per side, until puffed and golden. Drain on paper towels.
- Drop the hot sopaipillas into the warm syrup and soak for 2 to 3 minutes, turning once. Serve warm with a spoonful of syrup over each.
Tips
- Drain the cooked pumpkin well. Wet pumpkin makes a sticky dough that soaks up oil, so dust with extra flour if needed.
- For the savory snack, skip the syrup and serve the plain sopaipillas hot with pebre or mustard. The syrup keeps for 1 week in the fridge.
Questions and answers
What is chancaca?
Chancaca is the Chilean name for unrefined cane sugar sold in hard cakes, the same product as panela or piloncillo. Dark brown sugar with a spoonful of molasses is a fair substitute.
Can I make the dough ahead of time?
You can make it up to 4 hours ahead and keep it covered at room temperature. Fry just before serving for the best texture.
Why are my sopaipillas flat or greasy?
The oil may be too cool or the dough too wet. Keep the oil at 180°C (350°F) and add a little more flour if the dough sticks to your hands.
How long does it take to make Sopaipillas Pasadas (Chilean Pumpkin Fritters in Spiced Syrup)?
About 1 h in total: 30 min of preparation and 30 min of cooking.
How many calories are in Sopaipillas Pasadas (Chilean Pumpkin Fritters in Spiced Syrup)?
About 285 kcal per serving, with 4 g of protein, 47 g of carbohydrates and 9 g of fat. These values are estimates.
Nutrition per serving
| Calories | 285 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 47 g |
| Fat | 9 g |
| Fiber | 2 g |
| Sugar | 19 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
