Calzones Rotos

Name: Calzones Rotos
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Chile
Ingredients: 350 g plain flour; 2 eggs; 60 g sugar; 50 g melted butter; 1 tsp baking powder; Zest of 1 orange; 1 pinch salt; 3 tbsp milk; 1 litre frying oil; 80 g icing sugar

Also written: calzón roto

Twisted ribbons of dough fried to a honey colour and buried under icing sugar, the Chilean teatime sweet.

Published on 1 August 2026·Updated on 25 September 2026

#fritters#sugar#frying#teatime#pastry

Photo: Fabistyle23 , CC BY-SA 4.0

Prep: 30 min
Cook: 20 min
Total: 50 min
Serves: 6
Difficulty: Medium

Method

Beat the eggs with the sugar until the mixture pales. Stir in the melted butter and orange zest.
Add the flour, baking powder and salt. Pour in the milk and knead for 5 minutes into a smooth firm dough.
Wrap the dough and rest it for 30 minutes at room temperature.
Roll the dough to 3 mm. Cut rectangles 10 cm by 4 cm, then slit each one down the middle for 3 cm.
Pass one end of the rectangle through the slit and pull it through to form the twist.
Heat the oil to 170°C. Fry in small batches for 1 minute per side, until honey coloured.
Drain on kitchen paper, then dust with icing sugar while the fritters are still hot.

The name comes from a Santiago legend about a baker whose torn petticoat showed under her dress. The slit cut into the dough repeats that tear in every piece.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

Nutrition per serving

Calories: 530 kcal
Protein: 8.6 g
Fat: 24.7 g
Carbohydrate: 68.5 g
Fibre: 1.6 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why rest the dough for thirty minutes?

Kneading tightens the gluten and the dough springs back as soon as you roll it. After half an hour's rest it rolls out to three millimetres and stays there, which matters: dough that shrinks back gives uneven pieces that cook badly and stay thick in the middle.

Why did mine come out greasy and soft?

The oil was too cool or the pan too crowded. At 170°C the surface seals at once and each piece cooks in a minute per side. Below that, the dough soaks before it browns. Frying in small batches is essential, since every addition drops the temperature of the oil.

How long do they keep?

A day or two in a box, where they stay crisp if a little air can circulate. The icing sugar, though, dissolves on contact with moisture and vanishes within hours. If you make them ahead, dust them only as you bring them to the table.

Why falafel falls apart in the pan
One mistake explains the overwhelming majority of falafel that disintegrates in hot oil. The six other causes, and why flour and egg fix nothing.

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