Calzones rotos (Chilean fried pastry twists dusted with sugar)
Homemade calzones rotos: butter, citrus zest and pisco in the dough, fried and dusted with icing sugar. Chilean recipe, makes 20.
Calzones rotos come together in about 40 minutes and yield roughly 20 pieces. The secret to their crispy texture and signature bubbles is the pisco (or brandy): the alcohol evaporates fast in hot oil and creates tiny pockets of air in the dough. The other key is rolling the dough thin (3–4 mm) and frying in oil at 170–180 °C.
Ingredients
- For the dough:
- For frying and serving:
Instructions
-
Mix the dough (flour, butter, eggs, sugar, pisco, zest)
Place the flour in a large bowl and make a well in the centre. Add the softened butter in pieces, the eggs, sugar, pisco, lemon zest, and salt. Blend everything together with your hands or a fork, working from the centre outward. Add warm milk one tablespoon at a time until you have a firm, smooth dough that does not stick to your hands. Do not add too much milk: the dough should be slightly firmer than sopaipilla dough. Knead for 3–4 minutes until smooth. Cover with a cloth and rest for 10 minutes.
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Roll out and cut the dough with its signature knotted shape
On a lightly floured surface, roll the dough out with a rolling pin to 3–4 mm thick (thinner than sopaipillas). Cut rectangles about 8×5 cm. In each rectangle, make a lengthwise slit down the centre, leaving about 2 cm of margin at each end. Take one end of the rectangle and pass it through the slit, pulling gently: the dough twists and folds, giving the characteristic knotted shape that inspired the name. Shape all the pieces before frying.
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Fry (submerge in hot oil at 170–180 °C)
Heat plenty of vegetable oil in a deep frying pan or pot over medium-high heat until it reaches 170–180 °C. To test without a thermometer: a small piece of dough submerged in the oil should instantly produce a lively stream of small bubbles without burning. Submerge the calzones rotos in batches of 4–5 so as not to drop the oil temperature. Fry for 2–3 minutes, turning once, until golden and crispy on both sides. Remove with a slotted spoon and drain on absorbent paper. Repeat with the remaining dough.
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Dust with powdered sugar and serve
Once the calzones rotos are drained and just warm (not hot), arrange them on a platter and dust generously with powdered sugar sifted through a fine mesh strainer, so it settles evenly without clumps. The powdered sugar adheres better once the surface is no longer hot. Serve immediately: calzones rotos are at their best the same day, fresh from the fryer.
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Nutrition information
| Calories | 95 kcal |
|---|---|
| Protein | 2 g |
| Carbs | 13 g |
| Sugars | 5 g |
| Fat | 4 g |
| Trans fat | 0 g |
Values per serving (1 of 4).
Frequently asked questions
Why are they called calzones rotos?
The name means 'torn underpants' in Spanish and refers to the distinctive shape obtained by threading one end of the dough rectangle through the central slit before frying: the dough twists, folds, and comes out looking ripped and irregular. It is a purely visual name describing the finished fried shape. The central slit and the knotting step are the most important part of the recipe — both for aesthetics and because the opening lets hot oil penetrate and cook the dough evenly throughout.
Why is pisco or brandy used in the dough?
The alcohol has a specific technical purpose: when the dough hits the hot oil, the pisco (or brandy) evaporates much faster than water, generating tiny steam pockets that puff the dough up and create the characteristic crispy, airy texture of calzones rotos. Without alcohol, the dough is denser and lacks the surface bubbles. If you prefer an alcohol-free version, you can substitute the pisco with a tablespoon of apple cider vinegar or simply leave it out — the shape will be the same, but the texture will be slightly more compact.
Why do they come out hard or greasy?
Hard: the most common cause is over-kneading (too much gluten development) or adding too much extra flour to prevent sticking. Work the dough just enough — 3–4 minutes — and let the rest period relax the gluten. A thickness greater than 5 mm also produces denser dough. Greasy: oil that is not hot enough (below 160 °C) causes the dough to absorb fat before the outer crust forms. Always check the temperature before frying, and do not crowd the pan, as adding too many pieces at once drops the temperature sharply.
Which sugar is used for dusting, and when?
Always powdered sugar (icing sugar or confectioners' sugar), which clings to the fried surface and gives the characteristic white finish. Granulated sugar does not work: it falls off and does not adhere. The ideal moment to dust is when the calzones rotos are drained and just warm — neither hot nor fully cool — so the sugar sticks without melting into a paste. For extra flavour, you can blend a pinch of ground cinnamon into the powdered sugar before dusting.
How are calzones rotos stored?
Calzones rotos are at their absolute best fresh, the same day they are fried. Fried dough loses its crispiness quickly as it absorbs moisture from the air: by the next day they become soft and much less enjoyable. If you need to prepare ahead, you can leave the shaped (cut and knotted) dough covered in the fridge for up to 24 hours and fry just before serving. Freezing already-fried calzones rotos is not recommended.
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