Sides · Chilean

Chilean-Style Sopaipillas

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 25, 2026

These golden fried rounds are a Chilean street food favorite, made soft and tender thanks to a hit of cooked winter squash in the dough. They fry up crisp on the outside and pillowy inside, perfect plain, dusted with sugar, or dipped in warm pebre or chancaca syrup. Once you taste one hot from the oil, you will understand why they disappear so fast.

Jump to recipe
Chilean-Style Sopaipillas

Why you'll love this

  • Crisp outside, soft and tender inside.
  • A classic Chilean treat you can make at home.
  • Great plain or with sweet or savory toppings.
  • The squash keeps them moist and flavorful.

EveryDayMeal recipe

Chilean-Style Sopaipillas

Prep
30m
Cook
30m
Total
60m
Serves
12
Level
Medium

Ingredients

  • 9 oz winter squash (such as butternut or kabocha), peeled and seeded
  • 5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 10 tbsp (1 1/4 sticks) butter, melted
  • 2 cups canola oil, for frying

Equipment

  • Saucepan
  • Large mixing bowl
  • Rolling pin
  • 3-inch round cutter
  • Large deep skillet
  • Deep-fry or candy thermometer
  • Slotted spoon

Instructions

  1. Peel and seed the squash, then cut it into rough chunks so it cooks evenly. Place the pieces in a saucepan, cover with water, and bring to a boil over medium-high heat.
  2. Simmer the squash until it is very soft and slides off a fork easily, 15 to 20 minutes. Drain well and let it cool slightly so it does not scramble the dough.
  3. In a large mixing bowl, whisk together the flour, baking powder, and salt so the leavening is evenly distributed. Set the bowl aside.
  4. Mash the cooked squash until smooth, then stir in the melted butter until well combined and glossy.
  5. Stir the flour mixture into the squash and butter a little at a time until a shaggy dough forms and no dry flour remains.
  6. Turn the dough onto a lightly floured surface and knead until it feels soft and satiny, about 5 minutes, adding a sprinkle more flour only if it sticks. Cover with a towel and rest 15 minutes so the dough relaxes and rolls out easily.
  7. Roll the dough out to about 1/8 inch thick, then cut into 3-inch circles with a cutter or glass. Poke each circle a few times with a fork so they stay flat instead of puffing into balls.
  8. Pour the oil into a large deep skillet and heat over medium-high until it reaches 385 degrees F (a dough scrap should sizzle right away).
  9. Fry a few rounds at a time, turning once, until lightly golden on both sides, 3 to 4 minutes total. Crowding the pan drops the oil temperature and makes them greasy.
  10. Lift out with a slotted spoon and drain on paper towels. Repeat with the remaining dough and serve warm.

Tips from the kitchen

  • Keep the oil steady at 385 degrees F with a thermometer; too cool and they soak up grease, too hot and they brown before cooking through.
  • Let the squash cool before mixing so the hot butter and squash do not make the dough gummy.
  • Fry a test round first to check seasoning and color, then adjust your heat before the full batch.

Estimated nutrition per serving: 230 cal · 4g protein · 35g carbs · 8g fat

Make it your own

  • Dust warm sopaipillas with cinnamon sugar for a sweet version.
  • Serve savory with pebre, a Chilean salsa of tomato, onion, and cilantro.
  • Soak them in warm chancaca (brown sugar and orange) syrup for sopaipillas pasadas.

Storing & make-ahead

Best eaten fresh and warm. Store leftovers in an airtight container at room temperature up to 2 days and reheat in a 350 degree F oven for a few minutes to re-crisp. The uncooked dough can be refrigerated, wrapped, for up to 1 day.

Good to know

Can I use canned pumpkin instead of fresh squash?
Yes, use about 1 cup of plain canned pumpkin or squash puree and skip the boiling step. Keep the dough from getting too wet by adding flour gradually.
Why did my sopaipillas puff into balls?
They were not poked enough. Prick each circle several times with a fork so steam escapes and they stay flat.
What oil is best for frying?
A neutral oil with a high smoke point like canola, vegetable, or sunflower oil works best for clean flavor and steady heat.
Can I make the dough ahead?
Yes, wrap it tightly and refrigerate up to a day. Let it sit at room temperature for 20 minutes before rolling so it is easier to work with.

Related recipes