Guatemalan Chayote Dessert (Chancletas de Güisquil)

Chancletas de güisquil are a traditional Guatemalan dessert: chayotes cooked in syrup, stuffed with their own flesh mixed with champurrada, almonds, raisins, and yolks, then baked.

They’re served as a warm dessert, with coffee.

Guatemalan Chayote Dessert (Chancletas de Güisquil)

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• Prep Time: 25 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 15 minutes
• Yield: 4 servings
• Category: Dessert
• Cuisine: Guatemalan

Print Recipe

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Ingredients

To cook the chayotes

• 2 large chayotes (güisquiles)
• 5 cups of water
• ½ cup of sugar
• 1 cinnamon stick
• 2 allspice berries

For the filling

• 1 medium champurrada (or graham crackers)
• 3 tablespoons of chopped almonds
• 3 tablespoons of chopped raisins
• 1 tablespoon of sherry
• 1 teaspoon of ground cinnamon
• 1 pinch of salt
• 3 egg yolks
• ¼ cup of cream
• 3 tablespoons of sugar
• ½ teaspoon of vanilla extract

For the topping

• 2 tablespoons of butter
• 1 medium champurrada, crushed
• Sliced almonds
• Raisins

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Preparation

1. Cook the chayotes, cut them in half lengthwise. Boil the water with the cinnamon, allspice, and sugar, add the chayotes, and cook about 20 minutes, until soft. Preheat the oven to 350 °F (175 °C).
2. Make the filling, carefully scoop out the flesh without breaking the skin, purée it, and mix it with all the filling ingredients.
3. Fill and top, fill the skins with the mixture. Melt the butter in a skillet, add the crushed champurrada, and cover the chayotes with it; garnish with almonds and raisins.
4. Bake, bake for 30 minutes.

Tips

• Scoop out the flesh carefully so the skin doesn’t break.
• If the purée is watery, drain it in a sieve before mixing.

How to serve

Serve them warm, as dessert.

Recommended pairings

• Coffee

Did you know?

Güisquil is the Guatemalan name for chayote.