Prep 20 mins
Cook 30 mins
From Mexican Cooking at the Academy, California Culinary Academy. Sopaipillas are golden-fried puffs of dough. In new Mexico where they are popular, they are usually eaten with honey, as suggested here. Sopaipillas are also good served with soups, and at brunches, parties, and buffets. My DH and I love this recipe. Great to serve with Mexican food. We fill them with honey and sometimes make a salad in them with lettuce, tomato, avocado, salsa, and sour cream. Yummy! Cook time doesn't include 1 hour rest time.
- 3 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons shortening
- 1 cup warm water
- oil, 1 1/2 inches deep for frying
- Stir together flour, baking powder, and salt; cut in shortening with a pastry blender until coarse crumbs form.
- Gradually work in the water to form a pastry-like dough. Turn onto a light floured board. Place a damp cloth over and allow to rest for 1 hour.
- In large, heavy frying pan, heat oil to 425°F Divide dough in half (you will find it easier to handle this way). Roll each ball of dough as thin as possible. Cut into 3-inch squares and fry in hot oil, pushing squares down into the oil several times so that they will puff evenly. Turn once to brown and cook until golden on both sides. Place on paper towels to drain.
- Serve warm with honey.
I had been craving Sopaipillas and this certainly fulfilled my craving. This recipe is very quick and easy to make. The Sopaipillas had just the right amount of crunch. I let them drain on a paper towel and them sprinkled them with powdered sugar before topping them off with a sugar-free honey substitute. Yummy!!! Made for July 2013 Aus/NZ Swap.