Calzones Rotos is a classic winter Chilean recipe. Fun fact: the name, when translated, means “broken or ripped underwear.” I don’t know why we call them this, but maybe some questions are better left unanswered.
My grandmother often made these treats, which always felt special. When we arrived at her house for a winter visit, and she wanted to spoil us with something delicious, Calzones Rotos were often chosen.
The main ingredients for making Calzones Rotos include flour, sugar, butter, and eggs. The dough is mixed and rolled out before being cut into irregular shapes. These dough pieces are then deep-fried until they become golden brown and crispy. After frying, Calzones Rotos are dusted with powdered sugar. The orange or lemon zest is essential. The thickness depends on personal preference; my husband likes them thick, and I prefer them thinner and crispy.
Tips for delicious calzones rotos:
What can I do so the foam does not come out when frying the Calzones Rotos?
The foam can be for two reasons: the oils are too hot, or too much flour is left on the dough.
Ideally, use a thermometer in the oil; it must be at 180C/350F. Shake the pastries beforehand to avoid foam.
Also, the wider the pan or pot, the less foam.
Can I prepare the dough the day before or hours before?
No, baking powder does not last overnight, and you risk hard Calzones Rotos.
Can they be frozen?
I do not recommend freezing the raw pastries. It is dangerous when frying. Once fried and cold, they can be frozen for up to 3 months and reheated in the oven. They are not the same, but they are good.
Can they be baked?
Yes, but they don’t taste like classic Calzones Rotos.
Other traditional winter treats in Chile, besides Calzones Rotos, include:
- churros
- sopaipillas
- picarones
- pear empanadas
Chilean Calzones Rotos
A delicious fried pastry.
- Total Time: 50 minutes
- Yield: 30
Ingredients
- 3 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 1/2 teaspoon baking powder
- 4 tablespoons of soft butter
- 1 egg
- 2 egg yolks
- 1 tablespoon pisco, rum or vodka
- grated zest of 1 lemon or 1 orange
- pinch of salt
- water (4 tablespoons)
- oil for frying
Instructions
- In a bowl, sift the flour with powdered sugar and baking powder. Add salt—fluff with a fork.
- Add the butter, egg yolks, egg, pisco, and zest. Mix well with a wooden spoon or mixer with a paddle. Add the water, one tablespoon at a time, until the dough is firm but holds together.
- Spread on a lightly floured counter. It should be about 3-5 mm thick.
- Cut the dough into rectangles about 10x4cm (it is easiest to use a pizza cutter). Then, with a knife, make a slit or cut at the center and thread a corner inside the slit and stretch gently.
- Heat the oil to 350F or 180C.
- Fry pastries 6-8 at a time for 2 minutes. Turn and fry for one more minute.
- They should be golden brown. Remove to a platter covered with a paper towel and sprinkle with powdered sugar immediately.
- Serve with hot chocolate.
Notes
Recipe adapted from the book Popular Kitchen by Mariana Bravo Walker
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sweets
- Method: Fried
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 204
- Sugar: 2 g
- Sodium: 93.7 mg
- Fat: 16.7 g
- Saturated Fat: 2.6 g
- Carbohydrates: 11.7 g
- Fiber: 0.4 g
- Protein: 1.7 g
Podría usar esta masa para berlines
No, no tienen nada que ver. Acá esta la receta de berlines https://www.enmicocinahoy.cl/berlines-chilenos-berliners/
Suerte.
La verdad he hecho varias recetas y esta es la que mas se acerca,la verdad no necesita descripcion de consistencia ya que usando las medidas exactas de cuchara y gramos da la consistencia perfectaun dato de aficionada: si una “masa se uslerea” la consistencia la da “que no se pegue en el uslero o botella de vidrio” y eso solo se va perfeccionando con la practica .
Amo tus recetas.
Saludos desde Independencia Santiago de Chile
Gracias por comentar. Saludos.
Hi Pilar. This recipe is very similar to my mum’s if it is not the same. I found my self coming back to this site when I can’t get hold of my her and I need a quick answer about a recipe. So thank you for all the effort and all the love you put on this site and please do not get discourage by mean comments. Maybe Marisol wanted to suggest that it would be a good idea to add how the dough should feel, which is fair. I personally think that the pictures do help a lot with that kind of matter. So thank you again and a quick question about the calzones rotos, Shall the dough be rested before rolling it out?
Hi Soledad, thanks for your kind words. You don’t need to rest the dough in this recipe. Have fun cooking!
The translation should be “torn underwear”
¡Cierto! Gracias.
Hola Pilar,
Mi mamá solia hacer calzones rotos todo el tiempo! Su receta es con leche y huevos y yo la he hecho vsrias veces. Bueno, hoy llueve y de verdad q tengo ganas de unos calzones rotos! Voy a probar tu receta a ver que tal! El licor es escencial? O se puede prescindir de ello? Gracias!!
Saludos!
El licor los hace más crocantes, puedes usar vinagre o jugo de naranja también. Suerte.