Saturday, February 27, 2010

What's For Dessert: Sopapilla Time

So maybe you want sopapillas for dessert, hey it happens especially after you eat some great Mexican food. Maybe, your at home and you just finished up that meal so what do you do? Ok, I got a solution for you but I hope you have at least a small fryer to make it work (not too hard to come by, a little secret, I got mine for about $20-25, nothing fancy but hey it frys just the same as a more expensive model would). I'm sure glad I made the purchase because while I try not to fry a whole lot of food, its come in handy more than once.

  • 3 cups all purpose  flour 
  • 1 egg     
  • 2 cups of milk
  • 1/2 cup of sugar
  • 1/2 tbsp of baking powder
  • 2 tbsp of shortening 
  • Pinch of salt   
  • Canola or vegetable oil for frying
  • Powdered sugar and honey (as much as you want)

Mix all ingredients in a large bowl, except obviously the oil for frying.

Knead dough well and let sit for 20 minutes 

 Throw a bit of flour on your cutting board to keep the dough from sticking. Then roll out the dough into about a 10x by 10x inch square. With that square, use a pizza cutter to cut 3 inch squares (a great cooking tip is to cut dough with a pizza cutter as I've mentioned on previous posts, makes it so much easier).

Frying is quick and easy. The temperature of the oil should be about 400 degrees. Whole prep time should only take about 30 minutes and after that you've got a simple but very sweet Mexican treat.


Food Trip Friday said...

Those looks so delish!:D
Thanks for joining us htis week :)

Chef Matt and Megs said...

Thanks. It took a lot of work to figure out what I needed to put in them to make them good but it was worth it. Also, I'm glad to be a part of your site so thank you! ~Chef Matt

Jane said...

Hi followed you as well. I love your blog. will definitely try one of your recipes.

Have a nice day!

M said...

Sopapillas are one of my fav things ever! I am going to try and make this without animal products. Yum!!

Mary said...

These really do look wonderful. I have never made these, but I'll remedy that soon. I love your blog. I'll be back often to see what's going on.

Chef Matt and Megs said...

Thanks M, Jane, and Mary. Please come back and let me know how they turn out M. I'm sure you can leave out the egg in the recipe and find that it doesn't make much of a difference. Next time I make them I'm going to do the same just to see. Cheers and thanks ya'll for checking out my blog! Please visit anytime! ~Chef Matt

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