Best Sopapillas Recipes

REAL SOPAPILLAS

Steps:

• In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
• Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

SOPAPILLAS

Steps:

• For the sopapillas: Heat the milk and sugar in a small saucepan over low heat until the sugar melts and the milk is warm to the touch.
• In the bowl of an electric mixer fitted with a dough hook, add the flour, lard, baking powder and salt. Mix for 1 minute to incorporate the lard. With the machine running on medium, drizzle the warm milk mixture into the mixing bowl. Mix until a ball of dough forms. Cover with plastic wrap and chill the dough for at least 1 hour.
• When ready, heat 2 inches of vegetable oil to 385 degrees F in a Dutch oven. Line a baking sheet with paper towels.
• For the topping: Mix together the sugar and cinnamon in a medium bowl; set aside.
• Dust your work surface with all-purpose flour and roll the dough out to a 6-by-12-inch rectangle. It should be about 1/8 inch thick. Cut the dough into 2-inch squares and fry in batches of 6 until golden brown, about 1 1/2 minutes per side.
• Using a spider, remove the hot sopapillas from the oil to the paper towel-lined baking sheet. Sprinkle the cinnamon sugar over the sopapillas and toss to coat. Transfer to a serving platter and drizzle with honey. Serve warm.

SOPAPILLAS

Steps:

• Sift together flour, baking powder and salt.
• Cut shortening in until mixture is a rough texture.
• Gradually add warm water.
• Mix to form dough.
• Knead until smooth.
• Cover and let stand for 20 minutes (this will make it easier to roll out).
• Start oil heating (desired temp is 375° - 400°).
• On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
• Cut into 3 inch squares.
• Fry a few at a time, turning when golden and puffed up.
• Drain on paper towels.
• Serve immediately.

SOPAPILLAS

Steps:

• Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. 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. (Dough can be prepared 1 day ahead, refrigerated.)
• Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
• Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
• Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. 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. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with honey or cinnamon sugar.

SOPAPILLAS (YEAST VARIATION)

Steps:

• Bring milk just to a boil.
• Remove from heat and let cool.
• Combine flour, salt and baking powder in medium bowl.
• Cut in butter until mixture resembles coarse meal; make well in center.
• Dissolve yeast in 1/4 cup warm water.
• Pour in 1/2 cup of the cooled milk.
• Pour the yeast mixture into the center of dry ingredients.
• Add additional milk if necessary so the dough just holds together.
• Gather dough together and knead 15 times.
• Cover with a cloth and let stand about 10 minutes.
• Heat oil in a deep-fat fryer to 375 degrees.
• On a floured surface, roll out half the dough to a 1/4-inch sheet.
• Cut into 9 triangles and cover with a towel to keep moist.
• Repeat with the remaining dough.
• Add a few to oil at a time.
• Fry on both sides 3 to 5 minutes.
• Drain on paper toweling.

STUFFED SOPAPILLAS

Steps:

• 1. In a large bowl, blend together the flour baking powder, and salt. With a pastry cutter cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass.
• 2. Turn the dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky.
• 3. Cover the dough with a towel or plastic wrap to let it rest for approximately 10 to 15 minutes.
• 4. Divide the dough in 1/2, keeping the 1/2 you are not working with covered with plastic wrap or a towel so it does not dry out.
• 5. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work the dough, the tougher your sopapilla will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.
• 6. Cut into squares and fill dough with your choice of fillers. (Hambuger, grilled chicken, cheese, beans, black olives, mushrooms, jalapenos...for example)
• 7. Use fork to press edges together forming a "pillow". Brush the whole sopapilla with olive oil and bake @350-400 until the dough is full done. JUST A NOTE...IF YOU WANT THAT BUBBLED UP LIGHT DOUGH YOU HAVE TO FRY IT. THIS DOUGH IS FLAKY AND SORT OF LIKE A BISCUIT.
• 8. Serve with guacamole, salsa, green chili sauce, sour cream, lettuce, and/or tomatoes.

SOPAPILLAS

Steps:

• 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. (Dough can be prepared 1 day ahead, refrigerated.)
• 6. Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
• 7. Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
• 8. Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. 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. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with apple butter,honey or cinnamon sugar.

PEPPERIDGE FARM BAKED SOPAPILLAS

Steps:

• Heat the oven to 400°F
• Unfold the pastry sheet on a lightly floured surface.
• Cut the pastry sheet into 25 (2-inch) squares.
• Place the sugar and cinnamon into a paper bag and shake to combine.
• Bake for 15 minutes or until the pastries are golden brown.
• Add the hot pastries in batches to the bag and shake until coated with the sugar mixture.
• Drizzle the pastries with the honey if desired before serving.

BAKED SOPAPILLAS ( KAT'S)

Steps:

• 1. Mix butter, honey, and cinnamon together, spread on tortillas, stack together and cut into triangles ( I use my pizza cutter), Place on a baking sheet and place under the broiler for about 1 minute, flip triangles over and place back under broiler for about 20 -30 seconds. Place on wire rack and drizzle some honey over them while still warm

SARAH'S SOPAPILLAS

Steps:

• Combine dry ingredients; cut in shortening add water to form a ball and knead on a floured board for 5 minutes. Cover and allow to rest 20 minutes.
• Roll out into a 1/8 inch thick slab. Cut into triangles. and deep fry till golden brown and puffed up.

SOPAPILLAS

Steps:

• 1. Sift the flour, baking powder, sugar, and salt together in a large mixing bowl. Add the vanilla, shortening and water to make a soft dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Form dough into a ball, wrap in plastic and chill for at least 1 hour or until firm (which makes it easier to roll and cut.
• 2. Unwrap dough and place on a lightly floured surface. Cut dough in half, and roll (with a floured rolling pin) each piece of dough into a circle at 1/4-inch thickness. Cut the dough into triangles (as you would slice a pie). You should have 6 or 8 triangles per circle.
• 3. Heat 2-inches of oil to 350° in a heavy skillet or deep saucepan over medium-high heat. (Increase temperature to 375° if you prefer a crispier sopapillas.)
• 4. Fry a few of the sopapillas at a time, making sure to maintain the oil temperature. When the sopapillas puff up and float to the surface, turn them over to fry the other side, about 2 minutes each side. Carefully remove the sopapillas from the oil and drain on double layer of paper towels, and let cool slightly.
• 5. Serve warm, sprinkled with cinnamon, sugar or honey on top. Serving Option: If desired, let sopapillas cool, then pipe whipped cream in the center of each sopapilla triangle, and use a spoon to drizzle a bit of strawberry sauce over the whipped cream.

STUFFED SOPAPILLAS

Steps:

• Dissolve yeast w/water and then combine all ingredients except flour.
• Add 2 c flour and mix, it will be soupy.
• Let this rise 1 hour.
• Then mix in 3 c flour till soft but not sticky dough.
• Let rise 1 hour.
• Roll out to 1/4 inch thickness (no thinner!) on lightly floured surface to prevent sticking.
• Cut into triangles or squares about 3 inch by 3 inch.
• Let rise approx 1/2 hour.
• Deep fry in hot oil (not too hot or the outside will be brown inside doughy) to golden brown on both sides.
• When you fry them you have to bump the sides of the dough against the deep fryer. This helps make the center puff up.
• Cut one side open and stuff with taco toppings (hamburger, lettuce, onions, tomatoes, etc.).
• Frost any left overs w/maple frosting or honey and butter for dessert.

SOPAPILLAS CHILENAS

Steps:

• Estile y pase la taza de zapallo por cedazo. Haga una corona con la harina y vacíe al centro la manteca derretida junto con la leche o agua, la sal, y el zapallo. Junte bien los ingredientes formando una masa que no debe pegarse en la tabla y ser igualmente suave y elástica. Uslereé la masa dejándola de un espesor de medio cm., corte círculos de 10 cms. con una copa o un molde redondo. Perfore en varias partes con un tenedor o cuchillo. Caliente el aceite en una olla a fuego fuerte. Ponga 2 o 3 sopaipillas en el aceite caliente, y fría por un minuto cada lado. Las sopaipillas deben estar doradas, pero no muy oscuras. Retírelas del aceite y colóquelas sobre un papel absorbente. Continúe friendo las sopaipillas en esta manera. Si usted prefiere, puede servirlas azucaradas con almíbar

SOPAPILLAS

Steps:

• In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.

REAL SOPAPILLAS

Steps:

• In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes. Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

GRANDMA'S SOPAPILLAS

Steps:

• In a large mixing bowl sift flour, measure out 4 cups and sift again -- add salt baking powder & sugar.
• Cut in shortening.
• Add milk, a little bit at a time, until you have a ncie dough ball -- the texture will be a bit crumbly.
• Cover dough ball with a wet paper towel and let stand for 1 hour.
• Preheat about an inch (more is better) of vegetable or corn oil in a skillet or high walled griddle to 375°F.
• Working in batches grab 1/2 cup of dough and roll out as thin as you can get it, about 1/16 of an inch.
• This should make roughly 3 sopapillas, smaller does work out better in this case ;).
• Using a pizza cutter or knife cut dough into rectangles (or squares or circles, go crazy people!) lol.
• Drop the dough into the hot oil one at a time and briefly submerge to help puff.
• This is also where the amount of oil is important -- there should be enough oil to allow the dough to puff up and still be submerged in oil.
• Consistency of oil temperature is also important. That's why its better to work in small batches.
• Tapping them against the side of the skillet can also help.
• Remember -- love your sopapillas -- its the love that makes them puff!
• This recipe should make approximately 20 sopapillas.

STUFFED SOPAPILLAS

Steps:

• Mix the yeast and the warm water and allow the yeast to bloom for 10 minutes.
• Combine the flour and salt in a stand mixer.
• Add the butter and sugar to the yeast/water mixture and then add the entire mixture to the flour.
• Knead in the stand mixer using a dough hook for 2 minutes, or until the dough comes together and is elastic.
• Allow the dough to rise in the bowl of the stand mixer (covered) for one hour, or until it has doubled in bulk.
• After the dough has risen, punch it down and remove it from the bowl. Roll the dough out into a rectangle that is 1/4 inch thick.
• Cut the sopapillas into your desired shapes and sizes using a pizza cutter (I made triangles). You can vary your sizes, using large sopapillas for stuffed sopapillas and smaller for dessert sopapillas (I made 4 large and 8 small).
• Heat one inch of oil in a large skillet. Once hot, fry the sopapillas on both sides for one minute each.
• Remove the sopapillas to a plate lined with paper towels for draining.
• Once sopapillas have drained you can tear them open to reveal the inner "pocket" and stuff them with your desired filling.
• Other toppings can include: Shredded lettuce, chopped tomato, chopped onion, black olives, jalapeno slices, shredded cheese, sour cream, guacamole, and salsa

SOPAPILLAS

Steps:

• In a large bowl, blend together the flour baking powder, and salt. cut in the lard or shortening. Add the milk all at once, and mix the dough quickly with a fork or by hand until the dough forms a mass. Turn dough onto a well-floured board and begin to knead the dough by folding it in half, pushing it down, and folding again. It should take about a dozen folds to form a soft dough that is no longer sticky. Cover the dough let it rest for 10 to 15 minutes.Divide in 1/2, covering the rest with plastic wrap or a towel so it does not dry out. Roll the dough half you have chosen on a floured board with gentle strokes. Roll the dough to 1/8-inch thickness. The more you work it, tougher it will turn out. However, to keep a sopapilla well puffed after cooking, you may want to work the dough a minute or so longer.Cut the dough into rectangles that are about 10-inch by 5-inch. Divide the triangle into a 5-inch squares, and then cut this into a triangle. If you find the dough beginning to dry as you work with the remainder, cover this loosely with a some plastic wrap. Do not reform and roll the leftover dough scraps. You can cook these dough scraps along with the others, and they taste just as good. Heat some vegetable oil in a large skillet or a deep fryer until the oil reaches about 400 degrees F. Check the temperature of the oil with your digital cooking thermometer.Carefully slide the first one into the hot oil. Submerge the it under the oil. It should begin to puff immediately. Using a slotted spoon, turn it over to brown the other side. Sometimes this can be difficult, as the it will want to stay on the side it was on. A little coaxing with your slotted spatula will help this. Hold it for only a moment,it will adjust to the side it is on. Once both sides are browned, remove the sopapilla to a surface to drain (paper towels or a draining rack will both work).

SO EASY SOPAPILLAS

Steps:

• Preheat your oven to 400°F.
• After thawing your pastry sheet, unfold it on a lightly floured surface.
• Cut the pastry sheet into 25 (2-inch) squares.
• Bake for 12 to 15 minutes on a silpat lined baking sheet until the pastries are golden brown.
• Meanwhile, combine cinnamon and sugar in a large bowl.
• Add your hot pastries in batches to the bowl and coat with the sugar mixture.
• Drizzle the pastries with the honey before serving.