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Chilean-Style Sopaipillas

Chilean-Style Sopaipillas

Cost $5.5, save $7

Source: Recommended by CookPal

  • 25 Min
  • 12 Servings
  • $5.5

INGREDIENTS

  • Produce

    • 9 ounces zapallo squash

  • Baking & Dry Goods

    • 🌾 4 ¼ cups all-purpose flour
    • 1 teaspoon baking soda
    • 🧂 1 teaspoon salt

  • Dairy

    • 🧈 10 tablespoons butter, melted

  • Fats & Oils

    • 2 cups canola oil for pan-frying

STEPS

1

Peel, seed, and cut 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.

2

Mix flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together 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.

3

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.

4

Pour oil into a large, deep skillet and heat over medium-high heat until hot, 385°F (195°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.

NUTRIENTS

Per 1 serving

🔥

286

Calories

  • 5
    Protein
  • 36
    Carbs
  • 14
    Fats

💡 For additional flavor, add a pinch of cinnamon or nutmeg to the dough mixture.Make sure the oil reaches the right temperature to ensure even browning and avoid soggy sopaipillas.Use a pumpkin puree if zapallo squash is unavailable.