Sopapilla Recipe
A puffy and pillowy sopapilla is fried to perfection and topped with honey for a simple and delicious Mexican dessert.
Prep Time25 minutes mins
Cook Time10 minutes mins
Total Time35 minutes mins
Course: Dessert
Cuisine: Mexican
Servings: 16
Author: Lil' Luna
In a large bowl, whisk together the flour, baking powder, and salt. Cut in the shortening using a pastry blender or two knives, until the pieces are no bigger than pea sized. Pour in the warm water and mix to form a dough. Cover and let rest twenty minutes.
While the dough is resting, heat the oil in a deep fryer or heavy bottomed pan to 375°F.
Roll the dough out to ¼ inch thick on a lightly floured surface. Cut the dough into 3 inch squares. Fry until golden brown on both sides, then drain on paper towels. Serve warm drizzled with honey.
- Make ahead of time. Keep the dough in the fridge for up to 24 hours. To freeze, place the dough in a freezer Ziploc and wrap that with aluminum foil. Label and freeze for 1-2 months. Thaw the dough, roll, and fry as directed.
- STORE. Fry these up and keep them warm in a 200°F oven for up to one hour. Store at room temperature for 1-2 days or in an airtight container in the fridge for 2-4 days.
- FREEZE for up to 2 months.
- To reheat. Set the oven to 300°F. Place homemade sopapillas in a single layer on a baking sheet. Bake until just warm (about 5 minutes). Do not over heat them or they will dry out and harden.
Calories: 1188kcal | Carbohydrates: 24g | Protein: 3g | Fat: 122g | Saturated Fat: 10g | Sodium: 148mg | Potassium: 84mg | Fiber: 1g | Sugar: 1g | Calcium: 27mg | Iron: 1mg