New Mexican Sopapillas
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serves:
16
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yield:
32 sopapillas
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ready in:
35 mins
(15 mins
Prep
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20 mins
Cook)
This is a classic fried pastry, with versions popular in Chile, Argentina and the US. This recipe is similar to the ones you find in New Mexico. Roll in a mixture of cinnamon and caster sugar immediately after frying, or try drizzling with honey.
Recipe provided by:
Allrecipes
ingredients
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2L (3 1/4 pints) rapeseed oil for frying
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500g (1 1/4 lb) plain flour
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2 dessertspoons baking powder
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1 dessertspoon salt
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30g (1 oz) butter
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225ml (8 fl oz) water
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1 dessertspoon ground cinnamon
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100g (4 oz) caster sugar
preparation method
- Heat oil in a deep fryer to 190 C.
- In a large bowl, sieve flour, baking powder and salt. Rub in butter until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. Divide dough into 4 pieces and form each piece into a ball. Roll the balls into 20cm (8 in) diameter circles. Cut each one into 8 wedges.
- In a large bowl, mix together the cinnamon and sugar. Set aside.
- Fry the wedges until they puff up and turn light brown. Drain briefly, roll in the cinnamon sugar and serve hot.