Sopaipillas pasadas 🇨🇱
Another Chilean recipe inherited from my family. These sopaipillas ( sopaipiyas) are a delicious dessert that brings me so many beautiful memories. Special for wintery days because you eat them in a warm sauce made with molasses (chancaca), cloves, cinnamon and orange peel. This recipe is enough to have half with sauce and half with just butter spreaded on top.
It's just divine!
#mycookbook #savethepumpkins #seasonalkitchen #seasonalrecipes
#cookeverypart
Sopaipillas pasadas 🇨🇱
Another Chilean recipe inherited from my family. These sopaipillas ( sopaipiyas) are a delicious dessert that brings me so many beautiful memories. Special for wintery days because you eat them in a warm sauce made with molasses (chancaca), cloves, cinnamon and orange peel. This recipe is enough to have half with sauce and half with just butter spreaded on top.
It's just divine!
#mycookbook #savethepumpkins #seasonalkitchen #seasonalrecipes
#cookeverypart
Open in Cookpad AppSteps
- 1
Peel, deseed and cut the pumpkin into squares. Cook until soft enough to mash it with a fork. Drain all the water and mash it till there are no bits left. Almost like a purée.
- 2
In a small pan, melt the butter and lard together at low temperature.
- 3
In a large bowl, add the flour, salt and baking powder. Mix it till well combined.
- 4
Pour the pumpkin with the flour and mix with a wooden spoon, add the melted butter while mixing with the spoon.
- 5
Knead the dough for a few minutes until it looks like a bread dough. It is a very elastic dough, almost sticky. Leave to rest for 10 minutes covered with a tea towel.
- 6
Making the sauce: In a large pan, add the molasses, cinnamon, cloves, sugar, orange peel and water, put the lid on. Bring it to boil and lower the heat. Leave it to cook for about 5 minutes. Meanwhile, let's stretch the dough.
- 7
Dust the surface with flour and stretch 1/4 of the dough with a rolling pin for about 2-3 mm thick. Use a 8 cm of diameter, round cutter and make two holes on each sopaipilla. See picture.
- 8
In a frying pan, add oil enough to cover the sopaipillas, only put them in when the oil is ready.
- 9
Back to the sauce; in a cup of water, dissolve the 2 TBSP cornflour, make sure there is no lumps left, pour it in the sauce and mix till it gets thicker then switch off the heat.
- 10
Once the sopaipillas are ready let them dry a little in paper towel before throwing them into the sauce. Serve warm!
- 11
You can have the sopaipillas without the sauce too, they are perfect as a savoury snack.
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