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Make this fried cookie with a naughty name!

2 months ago

Make this fried cookie with a naughty name!

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Once upon a time, there was a woman selling this traditional delicacy in their town square in Santiago, Chile when suddenly, a gust of wind sent her skirt flying – revealing her torn underpants. To her eternal dismay, her cookies were baptized with the name calzones rotos or ‘torn underwear.’ Luckily for us, we get to enjoy this fried, fancy-looking cookie despite its irreverent name.

 

Calzones Rotos

Makes 12-15 cookies

 

1 ½ cups All-purpose flour, plus more for dusting

6 Tbsps Confectioners’ sugar, plus more for dusting

1 ½ tsps. Baking powder

¼ tsp Salt

1Large egg, at room temperature

1Large egg yolk, at room temperature

1 ½ tsps Brandy, cognac, or pisco

1 tsp Finely grated lemon zest

2 Tbsps Unsalted butter, at room temperature

Cooking oil, for frying

  1. Sift together the flour, confectioners’ sugar, baking powder, and salt directly onto a clean, dry work surface. Gather dry ingredients into a mound and make a well in the center.
  2. In small bowl, whisk together the egg, egg yolk, brandy, and lemon zest. Pour egg mixture into flour well. Add butter.
  3. With a fork, quickly combine flour mixture and egg mixture until a crumbly dough is formed. Gather dough together with your hands and knead just until it is smooth and cohesive.
  4. Lightly dust counter and rolling pin with additional flour and roll dough out into several rectangles, approximately 4-x 2-inches in size. Cut a vertical slit in the center, about 1-inch long.
  5. Gently hold short end of dough rectangle and tuck into slit, gently pulling it up to shape the pastry. Repeat with remaining rectangles.
  6. In a heavy saucepan or Dutch oven, heat cooking oil over medium heat. Fry calzones in hot oil in batches of four or five until they are golden brown, about three minutes per batch. Using a slotted spoon or a spider strainer, transfer calzones to a prepared baking sheet lined with paper towels.
  7. Once all the calzones are fried, dust them with additional confectioners’ sugar. Serve warm.

 

Recipe by Maria del Mar Cuadra of www.mariadelmarstylist.com

Photographed by Miguel Abesamis of Studio 100

 

Deliciously sweet cookies for you to enjoy:

Buttery Cornflake Cookies

Vanilla Bean Ice Cream and Double Chocolate Cookies

Chocolate Salted Caramel Cookies

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