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Sopaipillas Pasadas con Salsa de Curanto
A comforting and sweet Chilean dessert, Sopaipillas Pasadas features pumpkin-based fried dough soaked in a spiced chancaca (unrefined cane sugar) syrup. This unique version incorporates a hint of 'curanto' flavor, reminiscent of the traditional Patagonian seafood and meat stew, adding a subtle smoky and savory depth to the sweet syrup.
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- 500 g Zapallo (pumpkin or butternut squash)(cooked and pureed)
- 300 g All-purpose flour
- 50 g Cornstarch (Maizena)
- 1 tsp Baking powder
- 1 tsp Salt
- 40 g Lard or butter(melted)
- for frying Vegetable oil
- 400 g Chancaca (unrefined cane sugar)
- 3 cups Water
- 1 strip Orange peel
- 2 Cinnamon sticks
- 3 Cloves
- 1/2 tsp Smoked paprika(for the 'curanto' essence)
- 1 small piece Dried seaweed (optional)(for a subtle oceanic note, optional)
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- 1
Prepare the sopaipilla dough: In a large bowl, combine the pureed zapallo, flour, cornstarch, baking powder, salt, and melted lard or butter. Mix until a cohesive dough forms. If too sticky, add a little more flour; if too dry, add a tablespoon of water.
- 2
Roll out the dough on a lightly floured surface to about 1/4 inch thickness. Cut out circles using a cookie cutter or a glass rim.
- 3
Prick each sopaipilla several times with a fork to prevent them from puffing up too much during frying.
- 4
Heat vegetable oil in a deep pan or pot over medium-high heat. Fry the sopaipillas in batches until golden brown on both sides. Drain on paper towels.
- 5
Prepare the syrup: In a saucepan, combine the chancaca, water, orange peel, cinnamon sticks, and cloves. Heat over medium heat, stirring until the chancaca is completely dissolved.
- 6
Add the smoked paprika and the optional piece of dried seaweed to the syrup. Simmer for about 5-7 minutes to allow the flavors to meld. Remove the orange peel, cinnamon sticks, and cloves.
- 7
Gently place the fried sopaipillas into the warm syrup. Let them soak for a few minutes, turning them once, until they absorb some of the liquid and become soft.
- 8
Serve the Sopaipillas Pasadas warm, drizzled with extra syrup.
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- âBaking the zapallo instead of boiling it will result in a drier puree, leading to a better dough consistency.
- âDon't overcrowd the pan when frying the sopaipillas; fry in batches for even cooking.
- âThe 'curanto' essence is subtle; adjust the smoked paprika to your preference. The seaweed is optional and adds a very mild oceanic note.
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- For a richer syrup, you can add a splash of vanilla extract.
- Serve with a dollop of whipped cream or a sprinkle of chopped nuts.