Sopaipillas are puffed pillows of pastry. In Mexico, they are often added to soups, where they add a contrasting crunchiness. In the United States, sweet versions are preferred. Sopaipillas are sprinkled with cinnamon sugar and served with honey for dessert or as snacks and appetizers with a creamy cheese such as queso fresco. Whether sweet or savory, these small pastry squares are deep-fried to a golden-brown, and are best served warm. This recipe features a traditional preparation using lard, but butter can be substituted if desired.
Prep Time
25 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
15 minutes
Total Time
1 hour 40 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups all-purpose flour, plus more for dusting
- 1 tsp baking powder
- 1 tsp salt
- 2 Tbsp lard
- ¾–1 cup warm water
- 3 cups oil, for frying
Directions
- Sift flour, baking powder, and salt into a mixing bowl.
- Rub in lard so mixture resembles breadcrumbs.
- Starting with ¼ cup water, gradually add enough to form a soft dough.
- Shape into a ball, cover, and let rise for 60 minutes.
- Roll dough out thinly on a floured surface. Cut into 3-inch squares and poke each square a couple times using the tines of a fork.
- Heat oil in a deep-fryer or heavy pot.
- Deep-fry sopaipillas to a golden-brown.
- Transfer them to paper towel to drain and then serve hot.
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