“One of our class projects for Sra. Fabrin’s Spanish class in high school was to bake a traditional Spanish/Latin American item. I chose these sweet dessert pastry puffs. Apparently, they are also supposed to be filled with something, if a dessert, honey. Depending on the region, these may also be made into savory treats, filled with taco or enchilada type fillings. The cinnamon-sugar type variety are great with vanilla ice cream.” – April Ferre
Sopaipillas (Fried Biscuit Puffs)
Ingredients
- 2 Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 2 Tablespoons Shortening
- 2/3 Cup Water Lukewarm
- Fat for Frying
- Honey or Cinnamon-Sugar Mixture
Instructions
- Stir together flour, baking powder, and salt. Cut in shortening until the mixture resembles cornmeal.
- Gradually add the water, stirring with a fork (dough will be crumbly). Turn onto floured surface; knead into a smooth ball.
- Divide dough in half; let stand 10 minutes.
- Roll each half into a 12.5×10-inch rectangle. Cut into 2 1/2 inch squares (do not re-roll or patch dough).
- Fry a few at a time in deep hot fat (400 degrees) until golden. When you drop the squares into the oil they will sink to the bottom and then rise to the top. As the sopapillas rise to the top, spoon hot fat over the top to help them puff up. Drain on paper towel.
- Serve with honey or roll in cinnamon-sugar mixture. Best if served soon after frying. Makes 40. Recipe may be halved.
2000 Recipe – April Ferre – From Better Homes and Gardens Mexican Cookbook, 1977
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