Crispy Calzones Rotos Recipe - Chilean Fried Pastries

Craving a taste of Chilean tradition? Dive into the delightful world of Crispy Chilean Calzones Rotos, a beloved fried pastry that’s perfect for any occasion, especially cozy afternoons with a cup of tea or coffee. These aren't just any fried dough; they're light, airy, and boast a unique "torn underwear" shape that's as charming as its name. Our recipe for calzones will guide you through making these golden, crispy treats, ensuring they're never greasy, always tender, and bursting with subtle citrus and brandy notes. Whether you're a seasoned baker or just starting out, you'll love how simple it is to bring this authentic Chilean favorite to your kitchen. Get ready to savor the crunch and experience why these fried bread recipe pastries are so cherished!
Calzones Rotos, meaning "torn underwear" or "broken panties," are a traditional Chilean fried pastry cookie, famous for their distinctive shape and delightful crunch. They're a staple during winter afternoons, often enjoyed with hot beverages. This recipe delivers a pastry that's light, subtly sweet, and wonderfully crisp, designed to be non-greasy thanks to tested methods. Made from simple pantry ingredients, with optional pisco or brandy for authentic flavor, they're surprisingly easy to make and can even be prepared ahead of time.
Achieve light, crispy pastries that aren't too sweet, with a tender inside.
Uses common pantry ingredients, plus optional pisco or brandy for authentic flavor.
Features a tested method for perfectly non-greasy fried dough every time.
Includes make-ahead and freezer-friendly tips to enjoy them whenever you wish.

Ingredients

• Core Dough Ingredients:
• 2 ½ cups (300g) all-purpose flour: Provides the primary structure for the dough. All-purpose flour is ideal for its balanced protein content, resulting in a tender yet sturdy pastry.
• ¼ cup (30g) powdered sugar: Adds sweetness and contributes to a tender texture. Powdered sugar dissolves more easily than granulated, preventing a gritty feel and ensuring a smooth dough.
• 2 teaspoons baking powder: Acts as a leavening agent, creating lightness and puffiness in the fried pastry.
• ½ teaspoon salt: Balances the sweetness and enhances the overall flavor of the dough.
• 2 large eggs: Provide richness, color, and structure to the dough.
• 1 large egg yolk: Adds extra richness and a beautiful golden hue to the pastry.
• 2 tablespoons (28g) unsalted butter, melted and cooled: Contributes tenderness and a lovely buttery flavor. Melting and cooling ensures it incorporates smoothly without cooking the eggs.
• 2 tablespoons (30ml) brandy, pisco, or cognac: A traditional ingredient that imparts a unique flavor and aroma. The alcohol also helps create a crispier texture by evaporating quickly during frying.
• 1 teaspoon lemon or orange zest: Adds a bright, aromatic citrus note that complements the other flavors.
• 4-5 cups neutral frying oil (such as canola, vegetable, or sunflower oil): For deep frying. A high smoke point oil is crucial to prevent burning and off-flavors.
• Extra powdered sugar, for dusting: Essential for the classic finish and added sweetness.

Directions

1. Make the Dough:
   1. In a large mixing bowl, sift together the all-purpose flour, powdered sugar, baking powder, and salt. Sifting ensures there are no lumps and helps aerate the dry ingredients.
   2. In a separate medium bowl, whisk together the 2 large eggs, the extra egg yolk, brandy (or your chosen alternative), and citrus zest until well combined.
   3. Pour the wet ingredients into the dry ingredients. Add the melted and cooled butter.
   4. Mix with a spoon or your hands until a shaggy dough forms.
   5. Transfer the dough to a lightly floured surface and knead gently for about 5-7 minutes. The goal is to bring the dough together until it's smooth and cohesive, soft to the touch, not sticky, and holds its shape when pressed. Avoid over-kneading, as this can make the pastries tough.
   6. (Optional) Cover the dough with plastic wrap or a clean kitchen towel and let it rest at room temperature for 10-15 minutes. This allows the gluten to relax, making the dough easier to roll.
2. Roll & Shape the Pastries:
   1. Lightly flour your work surface and a rolling pin.
   2. Divide the dough into two or three manageable portions. Take one portion and roll it out into a rectangle, aiming for a thickness of about ⅛ to ¼-inch (the sweet spot for crispiness). Thinner dough yields crispier results, while slightly thicker dough will be a bit more tender.
   3. Using a sharp knife or pizza cutter, trim the edges of the rectangle to create clean lines.
   4. Cut the dough into strips approximately 4 inches long and 2 inches wide.
   5. For each strip, make a small slit (about 1 inch long) in the center.
   6. Gently take one end of the dough strip and thread it through the slit, twisting it to form the classic "bow-tie" or "torn underwear" shape.
   7. Place the shaped pastries on a lightly floured or parchment-lined tray as you continue shaping the rest of the dough.
3. Heat the Oil:
   1. Pour 1½ to 2 inches of neutral frying oil into a heavy-bottomed pot or Dutch oven. A heavier pot maintains a more stable temperature.
   2. Heat the oil over medium-high heat until it reaches approximately 350°F (175°C). Use a deep-fry or instant-read thermometer for accuracy.
   3. If you don't have a thermometer: Drop a small scrap of dough into the hot oil. It should bubble vigorously and float to the surface within a few seconds, turning light golden. If it browns immediately, the oil is too hot; if it just sits there without much bubbling, the oil is too cool.
4. Fry the Calzones:
   1. Once the oil is at the correct temperature, carefully add the shaped calzones rotos in small batches (4-5 pieces at a time). Do not overcrowd the pot, as this will lower the oil temperature and result in greasy pastries.
   2. Fry for about 1-2 minutes per side, or until they puff up and turn a beautiful deep golden brown. Flip them once halfway through frying with a slotted spoon or spider.
   3. Once golden, remove the fried pastries from the oil, allowing excess oil to drip off.
   4. Transfer them to a sheet pan lined with paper towels or a wire rack set over a baking sheet to drain any remaining oil.
5. Dust & Serve:
   1. While the calzones rotos are still warm (but cool enough to handle), dust them generously with powdered sugar. The warmth helps the sugar adhere.
   2. Serve immediately for the best crispness and tender texture. They are typically enjoyed warm, often with a cup of tea or coffee, especially on colder days.