🍯 Sopaipillas pasadas

Name: Sopaipillas pasadas
Total time: 60 min
Yield: 4
Cuisine: Chile · Central Chile
Ingredients: 300 g cooked pumpkin, mashed; 300 g plain flour; 1 tsp baking powder; 1 tbsp melted butter or oil; 1 pinch of salt; Oil for deep frying; For the syrup: 200 g chancaca (or dark brown sugar); 300 ml water, 1 cinnamon stick, 3 cloves, peel of 1 orange

Origin: Chile · Central Chile

450kcal

per serving · 150 g

300kcal

per 100 g

5 gProtein3.5 g / 100 g

18 gFat12 g / 100 g

68 gCarbs45 g / 100 g

Sopaipillas pasadas are fried rounds of pumpkin dough that are “passed” through a warm syrup of chancaca, the unrefined cane sugar loaf, scented with cinnamon and orange peel. They come out golden and crisp at the edges and soft and sticky from the syrup. A cosy sweet treat, traditionally eaten on cool, rainy days.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

Veganno meat, fish or animal products in a typical recipe

✓

No pork

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

Contains glutenbecause of: flour

Not keto45 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten

What it is made of

flourpumpkinsugarcinnamon

Recipe

4 servings60 min

Ingredients

300 g cooked pumpkin, mashed
300 g plain flour
1 tsp baking powder
1 tbsp melted butter or oil
1 pinch of salt
Oil for deep frying
For the syrup: 200 g chancaca (or dark brown sugar)
300 ml water, 1 cinnamon stick, 3 cloves, peel of 1 orange

Method

Mix the mashed pumpkin with the flour, baking powder, butter and salt and knead into a smooth soft dough.
Rest the dough for 15 minutes, then roll it out to about 5 mm and cut into rounds.
Prick each round with a fork so it does not puff too much.
Heat the syrup ingredients in a pan for 15 minutes until slightly thickened, then strain.
Fry the rounds in hot oil, turning once, until golden, then drain on paper.
Dip the hot sopaipillas into the warm syrup, let them soak briefly and serve.

How to make it lighter

Drain the fried rounds well on paper towels before the syrup to cut the oil they carry.
Dip them quickly instead of soaking them: the syrup is mostly sugar, so a thin coating saves many calories.
Bake or air-fry the rounds brushed with a little oil for a lighter version, and share one portion between two.

History

Sopaipillas are a much-loved Chilean fried dough made with pumpkin, and the sweet version, soaked in chancaca syrup, is the best-known way to eat them as a dessert or snack. The name “pasada” refers to passing the freshly fried rounds through the syrup. Home cooks and street sellers alike make them, especially when the weather turns cold.

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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 →