Sopapillas
User Reviews
5
-
Prep Time
5 mins
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Cook Time
5 mins
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Rest
20 mins
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Total Time
30 mins
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Servings
9
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Calories
63 kcal
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Course
Dessert, Main Course
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Cuisine
South American
Sopapillas
Description
This Sopapillas recipe begins with mixing flour, baking powder, salt, and vegetable shortening into a dough, which is kneaded until smooth and rested to relax the gluten. The dough is rolled out thinly to about an eighth-inch thickness, then cut into nine squares.
The pieces are fried in hot oil, where they sink and then float to the surface. While frying, hot oil is spooned over the tops to encourage puffing, creating a hollow center. Each side cooks for about 30 seconds, developing a light crisp crust with an airy interior.
Sopapillas are served warm with a dusting of powdered sugar or cinnamon sugar and honey, balancing crispness with sweet, sticky toppings. They work well as a dessert or sweet snack with their pillowy texture and golden color.
The dough can be doubled for larger batches and frozen either before frying for up to three months or after frying for up to two months. Reheating fried sopapillas involves baking until warm to re-crisp the exterior.
Ingredients
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 Tablespoon vegetable shortening
- 1/3 cup + 1 tablespoon water warm
- cooking oil for frying
- powdered sugar for serving (or cinnamon sugar
- honey for serving (or cinnamon sugar
Instructions
- Make Dough: Combine the flour, baking powder, and salt in a medium bowl. Add the shortening and cut it in with forks or a pastry blender. Gradually stir in water until the mixture comes together. Knead the dough in the bowl for a few minutes until smooth.
- Rest: Cover the bowl tightly and allow the dough to rest for 20 minutes.
- Heat Oil: Meanwhile, add about 1-2 inches of oil to a medium saucepan over medium heat.
- Roll dough into a square about 1/8-inch thick. Cut three strips vertically and horizontally to make 9 pieces.
- Fry: Once the oil is hot, use tongs to lay a square of dough very carefully into the hot oil. It will sink to the bottom and then begin to float to the top of the oil. Once it floats to the top, lightly spoon hot oil over the top of it as it cooks, which will help it to pillow-up. Cook for about 30 seconds and then flip to the other side and cook for an additional 30 seconds. Remove to a paper towel lined plate.
- Serve dusted with powdered sugar and a drizzle of honey, or sprinkled with cinnamon sugar.
- Store leftover sopapillas at room temperature for 1-2 days.
Notes
- Double the dough recipe to make more sopapillas if desired.
- Calories are calculated before frying since frying adds oil absorption.
- Freeze dough for up to 3 months in a freezer-safe container; thaw to room temperature before rolling and frying.
- Fried sopapillas can be frozen for up to 2 months; reheat by baking at 300°F for 5–8 minutes until warm and crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 11g | 4% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Sodium | 200mg | 8% |
| Potassium | 15mg | 0% |
| Fiber | 0.4g | 2% |
| Sugar | 0.04g | 0% |
| Vitamin A | 0.3IU | 0% |
| Calcium | 41mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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