Eating in Chile: Desserts

Full Chile Travel Guide »    Chile Interactive Map »    Print This Article »

• Northern sopaipillas: a fried pastry cut as 10-cm (4-in) circles, which includes pumpkin in its dough, and normally is eaten with chancaca, a black treacle or molasses. It's customary to make them when it rains and it's cold outside. Sopaipillas as a dessert are only known north of San Javier. From Linares to the South, they are not dessert and pumpkin is left out, so, when it rains, Chilean Southerners must cook picarones. In Santiago, Sopaipillas can be served covered with a sweet syrup as a dessert, or with spicy yellow mustard.
• Kuchen (or cújen, pronounced KOO-hen) is German for pie. In the South ask for kuchen de quesillo, a kind of cheesecake.
• Strudel (pronounced ess-TROO-dayl). A kind of apple pie.
• Berlín. When they translate John Kennedy's famous quote (often mistakenly thought of as a gaffe) they say it's a “jelly doughnut”. The Chilean version is a ball of dough (no hole) filled with dulce de membrillo, crema pastelera or manjar. Powder sugar is added just in case you have a sweet tooth.
• Cuchuflí. Barquillo (tube of something crunchy like a cookie) filled with manjar. The name originally comes from cuchufleta wich means deceipt or trickery, as they used to be filled only at the tips of the barquillos, leaving the middle part empty.

Chile Photos