Name: Sopapillas at Home Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Latin American
Ingredients: 2 cups flour; 1 tsp. baking powder; ¼ tsp. salt; 2 tbsp. shortening; ¾ cups hot water; 2 cups vegetable oil; ¼ cup confectioners sugar; 1 tsp. ground cinnamon; 4 tbsp. honey

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Introduction

Sopapillas are delightful fried pastries that puff up into airy pockets, perfect for drizzling with honey or dusting with cinnamon sugar. This easy homemade recipe captures their flaky, crispy texture for a sweet treat you can enjoy anytime.

Three golden-brown fried pastries shaped like small pillows are placed on a white plate. Each pastry is dusted with white powdered sugar and drizzled with a thin layer of amber-colored syrup. The pastries have a slightly crisp and textured surface with some areas darker from frying. The plate rests on a white marbled surface that contrasts with the warm tones of the pastries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups flour
1 tsp. baking powder
¼ tsp. salt
2 tbsp. shortening
¾ cups hot water
2 cups vegetable oil
¼ cup confectioners sugar (for dusting)
1 tsp. ground cinnamon (for dusting)
4 tbsp. honey (for drizzling)

Instructions

Step 1: In a large bowl, mix together the flour, salt, and baking powder. Add the shortening and use your hands to integrate it well with the flour.
Step 2: Pour the hot water into the bowl gradually. Work the dough with your fingers, mixing the dry ingredients with the water until a dough forms.
Step 3: On a clean surface, knead the dough for about 4-5 minutes until smooth. Form a ball and place it back in the bowl.
Step 4: Cover the dough with a plastic wrap or kitchen napkin and let it rest for at least 20 minutes to develop gluten for easier rolling.
Step 5: After resting, knead the dough slightly again. Flatten it a bit and cut into 4 pieces.
Step 6: Heat the vegetable oil in a large pot over medium-low heat until it reaches about 350ºF.
Step 7: Roll each piece of dough into a small ball. Working with one piece at a time, roll it out into a 6-inch diameter circle about 1/8 to 1/4 inch thick. Cut this circle into four triangular pieces.
Step 8: Carefully place the dough triangles into the hot oil without overcrowding. They will puff up quickly. Fry for about 4-5 minutes total, turning once until golden and crispy.
Step 9: Remove sopapillas with a slotted spoon and drain on paper towels. Repeat with remaining dough pieces.
Step 10: To serve, dust the sopapillas with confectioners sugar and cinnamon, then drizzle with honey.

Tips & Variations

Use shortening for a flaky texture, but butter can be substituted for a richer flavor.
If you don’t have a thermometer, test oil heat by dropping a small piece of dough; it should sizzle and float immediately.
Try drizzling with Piloncillo syrup or sprinkle with powdered sugar instead of honey for different sweetness.
Work quickly when frying so dough pieces don’t stick together or deflate before cooking.

Storage

Store sopapillas in an airtight container at room temperature for up to 2 days. To keep them crispy, reheat briefly in a hot oven (around 350ºF) or toaster oven rather than the microwave. They are best enjoyed fresh.

How to Serve

The image shows six golden brown samosas with a crispy, bubbly texture on a white square plate. The samosas are arranged in two rows and have a triangular shape with sharp edges and a slightly puffed, oily surface. A sprig of fresh green mint is placed on one corner of the plate for decoration. In the background, there is a small white bowl filled with reddish-brown chutney and a red cloth with soft folds. The surface below the plate is white with a marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours. Bring it to room temperature before rolling and frying for the best results.

Why do sopapillas puff up when frying?

Sopapillas puff due to steam forming inside the dough during frying. The thin layers trap air, causing them to inflate and create a hollow center perfect for filling or drizzling.