Chilean-Style Sopaipillas recipe
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- 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
Nutrition Info
- 286.2 caloriescarbohydrate: 35.6 gcholesterol: 25.4 mgfat: 13.8 gfiber: 1.5 gprotein: 4.9 gsaturatedFat: 6.4 gservingSize: -sodium: 368.6 mgsugar: 0.6 gtransFat: : -unsaturatedFat: : -
Directions Chilean-Style Sopaipillas
Directions
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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.