🥨 Calzones rotos
Calzones rotos are a Chilean fried pastry: strips of sweet dough twisted into a knot or loop, fried until crisp and golden and dusted with sugar. They are crunchy outside and tender inside, with a light hint of orange or lemon. They are eaten as a snack or dessert with tea and are especially loved on rainy days.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g plain flour
- 2 eggs
- 60 g sugar, plus extra for dusting
- 50 g butter or lard, melted
- 50 ml milk
- Zest of 1 orange
- A pinch of salt
- Oil for deep frying
Method
- Mix the flour, sugar, salt and orange zest in a bowl.
- Add the eggs, melted butter and milk and knead into a firm dough; rest 30 minutes.
- Roll out to about 3 mm thick and cut into strips about 3 x 10 cm.
- Make a cut in the centre of each strip and pull one end through the slit to twist it.
- Fry in oil at about 170 °C for 2–3 minutes until golden, turning once.
- Drain on paper and dust generously with sugar.
How to make it lighter
- Fry in plenty of hot oil so the dough does not soak it up, and drain well on paper.
- Bake instead of frying (200 °C, about 15 minutes) for a lighter version.
- These are energy-dense (about 460 kcal per 100 g): count one or two pieces as a treat.
History
The name means “torn trousers” in Spanish, a playful reference to the pastry's ragged, twisted shape. They are a traditional treat of Chilean home baking, especially in the south and the countryside. They are often sold on the streets and made at home during winter, when the smell of frying dough fills the kitchen.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v15. How we count →