Sopapillas
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
41
Spice
49
Sweetness
55
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tsps
Baking Powder1 tbsp
Sugar1 tsp
Salt2 tbsps
Vegetable Shortening1
HoneyDirections:
1
Sift the dry ingredients together in a large mixing bowl
2
Add the shortening and water, work them in with your hands to make a soft, pliable dough
3
Add more water, 1 teaspoon at a time, if the dough feels too dry
4
Gather the dough into a ball and wrap in plastic wrap
5
Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut
6
(Dough can be prepared 1 day ahead, refrigerated
7
) Unwrap the ball of dough and put on a lightly floured surface, cut in half
8
With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness
9
Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza
10
You should end up with 6 or 8 triangles per circle
11
Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat
12
Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature
13
As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side
14
Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag
15
Cool slightly
16
Serve hot with honey or cinnamon sugar