Diana's Desserts - www.dianasdesserts.com


Servings: Makes 50-60 sopaipillas
Sopapillas (also spelled sopaipillas or sopaipa) are a Mexican fried pastry originating in regions of northern Mexico and the southwestern U.S. Sopapilla, which is considered to be a quick bread in some recipes and a pastry in others, is deep fried to create a puffed up, crispy outer texture that is airy and open on the inside. Similar to a tortilla, the sopapilla is made with flour, a leavening agent, salt, and fat. When served, it often accompanies the main dish or can become a main dish or can be served as a dessert. If served as sweet bread or unfilled pastry to accompany the main dish, it is typically garnished with syrup or honey and cinnamon/sugar or confectioners' sugar. When the open center is filled with ingredients, it becomes a food wrap for foods such as beef, poultry, refritos, rice, cheese, and beans that can be served as a main dish. Or when served as a sweet dessert bread, the sopapilla can be filled with fruits or cream fillings and topped with sweet sauces or pureed fruit.

4 cups all-purpose flour
1 tbsp. salt
3 tbsp. baking powder
3 tbsp. granulated sugar
2 tbsp. solid vegetable shortening
Vegetable oil, for deep frying

Confectioners' sugar

Sit flour, salt, baking powder and sugar. Cut in shortening and add just enough milk to make a soft dough, just firm enough to roll. Cover bowl and let dough rest 30 to 60 minutes. Roll 1/4-inch thick on lightly floured board and cut in diamond-shaped or square pieces. Heat 1 inch of oil in a frying pan to approximately 370 degrees F to 380 degrees F/187 degrees C to 193 degrees C. Add a few pieces at a time. Turn at once so they will puff evenly on both sides; then turn back to brown on both sides. Drain on paper towel. If desired, top sopapillas with honey or cinnamon-sugar mixture or sprinkle with confectioners' sugar.

Makes 50 to 60 sopapillas.

Source: Adapted from: Mexgrocer.com
Date: June 11, 2007