If you've never eaten sopapillas, then you're in for a treat! A sopapilla is a pillow-shaped fried pastry dough said to have originated from the Spanish culture, though there are many variations of it. The one I love to make is the New Mexico-style, with honey. It's light, and the only sweetness comes from the honey. I added powdered sugar, because, powdered sugar goes well on any dessert, and it kind of tastes like a beignet! It's the perfect light dessert after a heavy meal.
Here's how to make them:
NOTE: This recipe makes a LOT of sopapillas. So unless you have a hungry teen in the house like I do, you may want to cut the recipe in half.
4 cups all-purpose flour
2 TSP baking powder
1 TSP kosher salt
4 TBS vegetable shortening (I used Crisco)
1 ½ cups warm water
2 quarts (8 cups) vegetable oil, for frying
In a large bowl, stir together the flour, baking powder, salt and vegetable shortening.
Add in the water and mix until the dough is smooth. It's okay to use your hands, it may be easier.
Cover the dough in the bowl with plastic wrap and let it stand at room temperature for 20 minutes.
Roll the dough on a floured board or silicone mat to about 1/4" thickness.
Using a sharp knife, slice the dough into 3" squares. If you didn't roll the dough out to a perfect square, that's ok! Just cut the edges off and you can use that extra dough later!
Add the dough to the fryer about 5-6 at a time (you don't want to crowd the fryer) and fry until they're golden brown on both sides. Check often and turn them over for an even cook.
Drain the sopapillas on paper towels.
Drizzle on honey (and powdered sugar!) while they're warm and enjoy!
Did you make them? Share pics in the comments!