A Chilean friend says she finds calzones rotos a bit dry, but I politely disagree. More than doughnuts or funnel cake, they're really fried cookies. She probably just takes them for granted. Plus, they're served warm and dusted with confectioners' sugar.
Recipe can be easily doubled. If doing so, divide dough in half before rolling out.
Calzones Rotos (Chilean Fried Pastries)
About This Recipe
|Yield:||Makes 20 to 25 pastries|
|Active time:||1 hour|
|Total time:||1 hour|
|Special equipment:||Dutch oven or large pot, deep-fry thermometer, large baking sheet, paper towels, sifter, rolling pin, slotted spoon or spider|
|This recipe appears in:||Dulces: Calzones Rotos (Chilean Fried Pastries)|
- 2 quarts vegetable oil
- 1 1/2 cups all-purpose flour plus additional for dusting counter
- 6 tablespoons confectioners’ sugar plus additional for dusting
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 1/2 teaspoons brandy, cognac, or pisco
- 1 teaspoon finely grated lemon zest
- 2 tablespoons unsalted butter, at room temperature
Heat oil in Dutch oven or large pot over medium-high heat until temperature registers 350°F (oil should be about 1 1/2 inches deep). Line a baking sheet with two layers of paper towels.
While oil is heating, sift together flour, confectioners’ sugar, baking powder, and salt directly onto clean, dry work surface. Gather dry ingredients into a mound and make a well in the center.
In small bowl, whisk together egg, egg yolk, brandy, and lemon zest. Pour egg mixture into flour well. Add butter. With fork, quickly combine flour mixture and egg mixture until a crumbly dough is formed. Gather dough together with hands and knead just until it is smooth and cohesive.
Lightly dust counter and rolling pin with additional flour and roll dough out into a rectangle 1/4-inch thick. Cut dough into approximately 4- by 2-inch rectangles. Cut a vertical slit, about 1-inch long, in the center of each dough rectangle.
Gently hold short end of dough rectangle and tuck into slit, gently pulling it up to shape the pastry.
Repeat with remaining rectangles.
Fry calzones in batches of four or five until they are golden brown, about 3 minutes per batch. Using a slotted spoon or spider, transfer calzones to prepared baking sheet.
Once all the calzones are fried, dust them with additional confectioners’ sugar. Serve warm.