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This chayote recipe is a typical Guatemalan dessert that, although local recipes vary, is essentially chayotes stuffed with a sweet mixture made with the pureed chayote and champurradas or sweet bread made into crumbs. You can add sherry, like this recipe, or you can leave it out. For our readers abroad, champurradas are a sweet large and crisp cookie. You can use crushed graham crackers in its place.

You can modify the amount of crumbs and almonds that you add to the filling, as you like. What we do recommend is that after cooking the chayote and pureeing it, leave it for a moment on a fine sieve to drain the excess water. The recipe calls for 2 large chayotes, so use 4 if you can only find small ones.

This dessert has a delicate flavor and is ideal to complement a menu with the flavors of our typical dishes.

Helga

Chayote Dessert (Chancletas de Guisquil)

Recipe from The Foodies’ Kitchen
Makes 4 servings

Ingredients, to cook the chayotes:
2 large chayotes
5 cups of water
½ cup of sugar
1 cinnamon stick
2 all spice grains

Ingredients, for filling:
1 medium champurrada (can replace with Graham Crackers)
3 tablespoons of chopped almonds
3 tablespoons chopped raisins
1 tablespoon sherry
1 teaspoon ground cinnamon
1 pinch of salt
3 egg yolks
¼ cup cream
3 tablespoons sugar
½ teaspoon vanilla extract

Ingredients, for the topping:
2 tbsp butter
1 medium champurrada, crushed
(can replace with Graham Crackers)
Sliced Almonds
Raisins

Procedure:

1. Cut the chayotes in half from end to end, lengthwise.
2. In a large pot, place the water, cinnamon sticks, allspice, and sugar. Bring to a boil and add the chayotes to cook, about 20 minutes.
3. When soft, carefully remove the pulp, without damaging the skin and puree it.
4. Add all the ingredients of the filling to the pureed chayote and mix well.
5. Fill the chayote skins with this mixture.
6. In a small frying pan, melt the butter and add the crushed champurrada (or graham crackers). Cover the stuffed chayote with this mixture. Garnish with almonds and raisins.
7. Bake for 30 min in a preheated 350F oven.

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This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)