Snacks · Chilean

Chilean-Style Sopaipillas

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · September 21, 2026

These golden fried rounds get their tender bite from soft squash worked right into the dough. They're a beloved Chilean snack and side, especially when the weather turns cool. Serve them warm with a sprinkle of salt or a drizzle of sweet syrup.

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Chilean-Style Sopaipillas

Why you'll love this

  • Crisp outside, soft and tender inside.
  • A fun way to use up leftover squash.
  • Great warm with salt or sweet syrup.
  • Makes a big batch for sharing.

EveryDayMeal recipe

Chilean-Style Sopaipillas

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

Ingredients

  • about 9 oz (a heaping cup) peeled and seeded squash (butternut works great), cut into chunks
  • 5 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 10 tbsp (1 1/4 sticks) melted butter
  • 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
  • Paper towels

Instructions

  1. Put the squash chunks in a saucepan and cover with water. Bring to a boil over medium-high heat and cook until the pieces are fork-tender, 15 to 20 minutes, so they mash smoothly into the dough.
  2. Drain the squash well and let it cool a few minutes, then mash it until smooth. Any lumps left behind will show up as bumps in your dough.
  3. In a large bowl, whisk together the flour, baking powder, and salt so the leavening is evenly spread.
  4. Stir the melted butter into the mashed squash until combined, then add this to the flour mixture. Stir until it comes together into a shaggy dough.
  5. Turn the dough onto a lightly floured surface and knead until soft and smooth, adding a little flour only if it stays sticky. You want a satiny, pliable dough.
  6. Cover the dough with a towel and let it rest 15 minutes so it relaxes and rolls out without fighting back.
  7. Roll the dough out to about 1/8 inch thick, then cut into 3-inch circles. Poke each one a few times with a fork so they fry flat instead of puffing up.
  8. Pour the oil into a large deep skillet and heat over medium-high until it reaches 385 degrees F. A pinch of dough should sizzle right away.
  9. Fry the circles in batches, cooking until lightly golden, 3 to 4 minutes total, flipping once. Don't crowd the pan or the oil temperature will drop.
  10. Drain the finished sopaipillas on paper towels and serve warm.

Tips from the kitchen

  • Keep the oil steady at 385 degrees F with a thermometer. Too cool and the dough soaks up grease; too hot and it browns before cooking through.
  • Mash the squash as smoothly as possible for an even, tender dough.
  • Fry a test circle first to check your oil temperature and timing before committing to a full batch.

Estimated nutrition per serving: 260 cal · 5g protein · 40g carbs · 9g fat

Make it your own

  • Serve sweet with a warm drizzle of chancaca (spiced brown sugar syrup) or honey.
  • Keep them savory with a sprinkle of flaky salt and a swipe of mustard or pebre.
  • Swap in pumpkin for the squash for a similar color and texture.

Storing & make-ahead

Sopaipillas are best fresh and warm. Store leftovers in an airtight container at room temperature for up to 2 days and reheat in a 350 degrees F oven for a few minutes to crisp them back up. The uncooked dough can be wrapped and refrigerated for up to a day.

Good to know

Can I use canned pumpkin?
Yes, canned pumpkin puree works well and skips the boiling step. Just be sure it's plain pumpkin, not pie filling.
Why poke holes in the dough?
The fork holes keep the circles from puffing up so they fry into flat, even rounds.
What oil is best for frying?
Any neutral oil with a high smoke point works, like canola, vegetable, or peanut oil.
Are these sweet or savory?
They're neutral on their own, which is why Chileans serve them both ways: with sweet syrup or with salt and savory sauces.

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