Sopapilla Recipe

Name: Sopapilla Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 40 min
Yield: 16 serving
Ingredients: 4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 4 tablespoons shortening; 1½ cups warm water; 2 quarts oil; honey

User Reviews

5.0

183 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
rest
20 mins
Total Time
40 mins
Servings
16
Calories
1188 kcal
Course
Dessert
Cuisine
Mexican

Sopapilla Recipe

Steven Mason

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A puffy and pillowy sopapilla is fried to perfection and topped with honey for a simple and delicious Mexican dessert.

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Ingredients

Servings

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1½ cups warm water
2 quarts oil, for frying
honey

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Instructions

In a large bowl, whisk 4 cups flour, 2 teaspoons baking powder, and 1 teaspoon salt. Cut in 4 tablespoons shortening using a pastry blender or two knives, until the pieces are no bigger than pea-sized.
Pour in 1½ cups warm water and mix to form a dough. Cover the bowl with plastic wrap and let rest for twenty minutes.
While the dough rests, heat 2 quarts oil in a deep fryer or heavy-bottomed pan until the oil temperature is 375°F.
Roll the dough out to ¼ inch thick on a lightly floured surface. Cut the dough into 3-inch squares.
Fry each square in hot vegetable oil until it puffs up and turns golden brown on both sides. Take each batch out of the hot oil and drain on a paper towel-lined plate.
If your oil is hot enough (375°F), it should only take about 15 seconds per side to fry.
Serve the sopapillas warm, and drizzle with honey.

Equipments used:

Notes

he dough in the fridge for up to 24 hours. To freeze, place the dough in a freezer Ziploc and wrap that with aluminum foil. Label and freeze for 1-2 months. Thaw the dough, roll, and fry as directed.
Fry these up and keep them warm in a 200°F oven for up to one hour. Store at room temperature for 1-2 days
for up to 2 months.
. Set the oven to 300°F. Place homemade sopapillas in a single layer on a baking sheet. Bake until just warm (about 5 minutes). Do not over heat them or they will dry out and harden.
Make ahead of time. Keep the dough in the fridge for up to 24 hours. To freeze, place the dough in a freezer Ziploc and wrap that with aluminum foil. Label and freeze for 1-2 months. Thaw the dough, roll, and fry as directed.
STORE. Fry these up and keep them warm in a 200°F oven for up to one hour. Store at room temperature for 1-2 days or in an airtight container in the fridge for 2-4 days.
FREEZE for up to 2 months.
To reheat. Set the oven to 300°F. Place homemade sopapillas in a single layer on a baking sheet. Bake until just warm (about 5 minutes). Do not over heat them or they will dry out and harden.

Nutrition Information

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Calories 1188kcal (59%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 122g (188%) Saturated Fat 10g (50%) Sodium 148mg (6%) Potassium 84mg (2%) Fiber 1g (4%) Sugar 1g (2%) Calcium 27mg (3%) Iron 1mg (6%)