Sopaipillas in Chancaca with Blackberry Cream

Sopaipillas in Chancaca with Blackberry Cream.jpg


  • 2 cups self-raising flour
  • ¼ teaspoon salt
  • 1 cup cooked pumpkin, mashed
  • ¼ cup unsalted butter, melted
  • 1 cup brown sugar
  • 1 cup water
  • 1 stick cinnamon
  • Half an orange, cut into 8 pieces
  • Vegetable oil for frying
  • 1 cup whipping cream
  • 2 cups blackberries, mashed
  • Whole blackberries for garnish
  • 2 tablespoons icing sugar


Combine flour and salt in a large bowl. Set aside. Combine pumpkin and butter in a separate bowl and stir until uniform. Make a well in the flour mixture, add pumpkin mixture and stir and knead until well combined. Add a little water if it is too dry.

Roll out dough on a floured surface to about 1/4-inch thick and cut out 3-inch circles using a pastry cutter.

Combine brown sugar, water, cinnamon and orange in a pot over medium heat and bring to boil. Boil for 4 minutes or until slightly thickened. Remove from heat and set aside.

Heat oil to 350 F in a wok or pot over high heat or until a cube of bread turns brown in 20 seconds. Add pastry rounds a few at a time and fry until puffed and golden, turning halfway through, about 1 to 2 minutes. Drain on paper towels.

Working in batches, add fried sopaipillas to syrup and soak for about 3 minutes, turning once, or until they have absorbed some liquid. Remove sopaipillas to a plate, reserving syrup separately.

Beat cream until thickened then fold in mashed blackberries To serve, garnish one sopaipilla with blackberry cream. Top with another sopaipilla, garnish with a whole blackberry and icing sugar and drizzle plate with reserved syrup.