Sopaipillas Pasadas (Chilean Pumpkin Fritters in Syrup)

Ingredients

• 1 cup Pumpkin Puree
• 2 cups All-Purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Salt
• 2 tbsp Vegetable Shortening
• 1/2 cup Warm Water
• 2 cups Vegetable Oil
• 1 block Chancaca (Piloncillo)
• 2 cups Water
• 1 strip Orange Peel
• 1 stick Cinnamon Stick
• 1 each Star Anise

Instructions

1. 1In a large bowl, combine pumpkin puree, flour, baking powder, and salt.
2. 2Cut in vegetable shortening until the mixture resembles coarse crumbs.
3. 3Gradually add warm water, mixing until a dough forms.
4. 4Turn dough out onto a lightly floured surface and knead for 2-3 minutes.
5. 5Roll out the dough to about 1/4 inch thickness and cut into squares or circles.
6. 6Heat vegetable oil in a large pot or deep fryer to 350°F (175°C).
7. 7Fry the sopaipillas in batches until golden brown and puffed up, about 2-3 minutes per side.
8. 8Remove sopaipillas and drain on paper towels.
9. 9To make the chancaca syrup, combine chancaca, water, orange peel, cinnamon stick, and star anise in a saucepan.
10. 10Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chancaca is dissolved and the syrup has thickened slightly.
11. 11Dip the fried sopaipillas in the chancaca syrup, coating them well.
12. 12Serve warm.

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