“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)
- 2 Cups All-Purpose Flour
- 1 Tablespoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Tablespoon Shortening
- 2/3 Cup Water Lukewarm
- Fat for Frying
- Honey or Cinnamon-Sugar Mixture
- 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. Drain on paper towel.
- Serve with honey or roll in cinnamon-sugar mixture. Best if served soon after frying. Makes 40.
2000 Recipe – April Ferre – From Better Homes and Gardens Mexican Cookbook, 1977