Recipe of Sopaipillas Pasadas

Chile

This preparation is round pasta dipped in a chancaca syrup. A delicious option for winter is this dish, today we will teach you how to make past sopaipillas so that you don't run out of your easy, fast and simple recipe. Remember that you can double the amount of ingredients so that you can serve them all at home. Enjoy these delicious pastries

Servings6

Preparation15 min

Cooking15 min

Calories239 kcal

How to Make Sopaipillas Pasadas

Instructions

Step 1

First we must clean and cut the pumpkin into medium pieces. Cook in a pot of hot water for about eight minutes.

Step 2

In parallel, in a separate pot, add the chancaca bread, water, cinnamon sticks to taste, cloves and a piece of clean orange peel. Once the chancaca has dissolved, add the dissolved cornstarch and stir gently. Put out fire so it won't burn.

Step 3

Once the pumpkin is cooked, grind. In a bowl, make a volcano with the flour and add the pre-melted butter (not too hot, so as not to cook the dough), the teaspoon of baking powder and a pinch of salt around it. Mix the ingredients well until you get a smooth and smooth homogeneous mixture. Let it rest for about 15 minutes.

Step 4