Traditional Chilean Dishes
Broken Calzones: Chilean Recipe
Prepare authentic Chilean broken calzones: sweet fried, golden and tender on the inside, with the fresh aroma of orange zest and a generous layer of powdered sugar. A homemade recipe ideal for accompanying eleven, breakfast or a snack with tea or coffee.
Broken calzones are a classic of Chilean homemade pastry. Its fine dough is cut into rectangles, crossed in the center and fried until golden, with slightly crunchy edges and a tender interior.
01
Ingredients
Have everything ready before you begin.
- ✓500 g of unprepared wheat flour
- ✓100 g of sugar
- ✓2 teaspoons of baking powder
- ✓1/2 teaspoon of salt
- ✓60 g of melted and warm butter
- ✓2 eggs
- ✓120 ml of milk
- ✓Fine zest of 1 orange
- ✓1 liter of vegetable oil for frying
- ✓100 g of powdered sugar to finish
02
Step-by-step method
- 01
Place the flour in a large bowl
Place the flour in a large bowl. Add the sugar, baking powder, and salt, and mix to distribute the dry ingredients evenly.
- 02
In another container, lightly beat the eggs
In another container, lightly beat the eggs. Incorporate the melted and warm butter, milk, and fine orange zest.
- 03
Make a hole in the center of the dry ingredients and pour the li…
Make a hole in the center of the dry ingredients and pour the liquid mixture. Stir first with a spoon and then knead with clean hands for about five minutes, until you get a smooth, compact dough that doesn't stick too much.
- 04
Form a ball, cover it and let it rest for 20 minutes at room t…
Form a ball, cover it and let it rest for 20 minutes at room temperature.
- 05
Divide the dough into two parts
Divide the dough into two parts. Slightly flour the table and stretch each portion with a rolling pin until it reaches approximately 3 millimeters thick.
- 06
Cut the dough into rectangles about 10 centimeters long by 4 o…
Cut the dough into rectangles about 10 centimeters long by 4 or 5 centimeters wide.
- 07
Make a longitudinal cut of about 4 centimeters in the center of…
Make a longitudinal cut of about 4 centimeters in the center of each rectangle. Pass one of the ends through the opening to form the characteristic twisted shape.
- 08
Heat the vegetable oil in a wide and deep pot until it reaches…
Heat the vegetable oil in a wide and deep pot until it reaches between 170 and 180 °C.
- 09
Fry the broken calzones in small batches for 1 to 2 minutes on…
Fry the broken calzones in small batches for 1 to 2 minutes on each side, turning them when they are golden. Avoid filling the pot too much.
- 10
Remove them with tongs or a skimmer and place them on a tray co…
Remove them with tongs or a skimmer and place them on a tray covered with absorbent paper.
- 11
When they are warm, generously sprinkle powdered sugar on both…
When they are warm, generously sprinkle powdered sugar on both sides and serve.
- The butter should be warm, not hot, to avoid cooking the eggs when mixing.
- Grate only the colored part of the orange peel; the white part can add bitterness.
- Don't add too much flour if the dough sticks, because the broken calzones could become hard.
- The 20-minute rest helps the dough relax and be easier to stretch without shrinking.
- The dough should be approximately 3 millimeters thick: thin, but resistant enough to handle.
- If you don't have a thermometer, test the oil with a small piece of dough. It should rise slowly and form bubbles around it without darkening immediately.
- Cold oil will make them absorb too much fat; if it's too hot, they will brown on the outside before cooking on the inside.
- Fry in small batches to keep the oil temperature stable.
- Powdered sugar is also known as impalpable sugar or glaze sugar.
- Store them completely cold in a closed container. To handle used oil, let it cool and pour it into a suitable container, never down the drain.