Sopaipillas


These puffy little fritters are reminiscent of New Orleans' famous beignets.

Sopaipillas

2 cups (500 ml) all-purpose flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) salt
2 Tbs (30 ml) vegetable shortening
3/4 cup (180 ml) cold water
Oil for deep frying
Powdered sugar and cinnamon for dusting

Sift the dry ingredients together. Cut in the shortening with fork until the mixture is the texture of cornmeal. Add the water gradually to form a dough. Knead on a lightly floured surface until smooth. Roll as thin as possible and cut into 3-inch (7 cm) squares. Fry in hot (375F, 190C) oil until puffed and golden brown on both sides. Drain on paper towels and dust with powdered sugar and cinnamon. Makes about 20, to serve 4 to 6.

Bon appetit from the Chef and staff at World Wide Recipes reprinted with permission.

*** I love these with drizzled honey, or ice cream:)

The copyright of the article Sopaipillas in Gourmet Recipes is owned by Marna Gatlin. Permission to republish Sopaipillas in print or online must be granted by the author in writing.

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