Sopaipillas (Fried Biscuit Puffs)

2 Cups All-Purpose Flour	2/3 Cup Water, Lukewarm
1 Tablespoon Baking Powder	Fat For Frying
1/2 Teaspoon Salt	Honey Or Cinnamon-Sugar Mixture
1 Tablespoon Shortening

Stir together flour, baking powder, and salt. Cut in shortening until the mixture resembles cornmeal. Gradually add the water, stirring with a fork (dough will be crumbly). Turn onto floured surface; knead into a smooth ball. Divide dough in half; let stand 10 minutes. Roll each half into a 12.5x10 inch rectangle. Cut into 2 1/2 inch squares (do not re-roll or patch dough). Fry a few at a time in deep hot fat (400 degrees) until golden. Drain on paper toweling. Serve with honey or roll in cinnamon-sugar mixture. Best if served soon after frying. Makes 40.

2000 Recipe - April Ferre - From Better Homes and Gardens Mexican Cookbook, 1977.

---

"One of our class projects for Sra. Fabrin's Spanish class in high school was to bake a traditional Spanish/Latin American item.  I chose these sweet dessert pastry puffs.  Apparently, they are also supposed to be filled with something, if a dessert, honey.  Depending on the region, these may also be made into savory treats, filled with taco or enchilada type fillings.  The cinnamon-sugar type variety are great with vanilla ice cream." - April Ferre

---

Back to Pastries
Back to Mexican