Best 10 Sopaipillas Recipes

SOPAIPILLAS

Steps:

• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, tossing with a fork until a loose ball forms (dough will be crumbly)., On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12x10-in. rectangle. Cut into 12 squares with a knife or cut into 12 circles using a round biscuit cutter. , In a deep-fat fryer, heat 2 in. oil to 375°. Fry sopaipillas for 1-2 minutes on each side. Drain on paper towels; keep warm. If desired, serve with honey and/or dust with confectioners' sugar.

CHILEAN-STYLE SOPAIPILLAS

Steps:

• Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
• Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
• Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
• Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

BEEF-STUFFED SOPAIPILLAS

Steps:

• In a large bowl, combine the flour, salt and baking powder. Stir in water milk and oil with a fork until a ball forms. On a lightly floured surface, knead dough gently for 2-3 minutes. Cover and let stand for 15 minutes. Divide into four portions; roll each into a 6-1/2-in. circle. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry circles, one at a time, for 2-3 minutes on each side or until golden brown. Drain on paper towels., In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in the salt, garlic powder and pepper. In a large saucepan, combine the soup, broth, chilies and onion powder; cook for 10 minutes or until heated through. , Cut a slit on one side of each sopaipilla; fill with 1/2 cup of meat mixture. Top with cheese. Serve with sauce.

SOPAIPILLAS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the flour, sugar, vegetable oil, baking powder, and salt. Add the milk and warm water and stir with a rubber spatula until a sticky dough forms.
• Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until no longer sticky.
• Place the dough on a plate or baking sheet and cover with a damp cloth. Let rest for 15 minutes.
• Divide the dough into 3 equal balls, cover again with damp cloth, and let rest for 30-60 minutes.
• Make the chocolate dipping sauce: Add the dark and milk chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted. Stir in the ancho chile powder and cinnamon. Whisk in the warm cream, 1 tablespoon at a time, until a thin dipping sauce consistency is reached. Stir in the vanilla. Set aside.
• Fill a Dutch oven or large pot fitted with a deep fry thermometer with about 3 inches (7 cm) of vegetable oil. Heat the oil until it reaches 400°F (200°C).
• While the oil is heating, shape the sopaipillas: On a lightly floured surface, roll out 1 of the 3 dough balls to a 8-inch (20 cm) square. Cut into 4 4-inch (10 cm) squares, discarding any extra trimmed dough. Place the squares on a baking sheet and cover with a damp towel. Repeat with the remaining dough.
• Line a baking sheet with paper towels and set near the pot of oil.
• Gently transfer one square of dough into the hot oil as a tester--it should float to the surface within a few seconds. As soon as the dough floats, flip it over immediately. Keep turning the dough every 5 seconds or so, until it puffs up like a pillow and turns light golden brown, about 1 minute. Remove from the oil and drain on the prepared baking sheet. Repeat with the remaining dough squares, frying 2-4 at a time, or however many will fit without crowding the pot.
• Drizzle half of the sopaipillas with the honey and dust with the powdered sugar. Serve the other half with chocolate dipping sauce. Serve immediately.
• Enjoy!

SOPAIPILLAS (MEXICAN DESSERT)

Steps:

• 1. Combine the dry ingredients and then add the shortening.
• 2. Cut in shortening until crumbly.
• 3. Gradually add water.
• 4. Stir with a fork until the mixture holds together.
• 5. On a floured surface, knead the dough for about 2 mins until smooth. Cover and let stand for 5 mins.
• 6. Roll out to about 1/4 inch thickness.
• 7. Cut into 2 1/2 in triangles.
• 8. Heat oil to 375 degrees in a deep fat fryer or electric skillet. Fry on both sides for 1-2 mins until golden brown and puffy.
• 9. Remove from oil and sprinkle with the cinnamon sugar mix. Then drizzle honey over them and eat while still warm.

SOPAIPILLAS WITH CHOCOLATE SAUCE

Steps:

• Make the sauce: Bring 1/4 cup water, the brown sugar and salt to a boil in a small saucepan, stirring until the sugar dissolves. Whisk in the cocoa powder until smooth. Remove from the heat and stir in the butter and vanilla. (You can refrigerate the sauce, covered, up to 3 days; reheat before serving.)
• Make the sopaipillas: Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, turning once, until bubbly and golden on both sides, 1 to 2 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate and sprinkle both sides generously with granulated sugar. Drizzle with the chocolate sauce.

SOPAIPILLAS (FRITTERS)

Steps:

• Stir together flour, baking powder, and salt; cut in shortening with a pastry blender until coarse crumbs form.
• Gradually work in the water to form a pastry-like dough. Turn onto a light floured board. Place a damp cloth over and allow to rest for 1 hour.
• In large, heavy frying pan, heat oil to 425°F Divide dough in half (you will find it easier to handle this way). Roll each ball of dough as thin as possible. Cut into 3-inch squares and fry in hot oil, pushing squares down into the oil several times so that they will puff evenly. Turn once to brown and cook until golden on both sides. Place on paper towels to drain.
• Serve warm with honey.

PUFFY SOPAIPILLAS

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead. Cover and refrigerate for 2 to 24 hours, Turn onto a floured surface; roll into a 16-in. x 14-in. rectangle. Cut into 2-in. squares. , In an electric skillet or deep-fat fryer, heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Serve warm with honey if desired.

SOPAIPILLAS

Steps:

• In a lrg mixing bowl, combine flour, baking powder, salt & sugar. Stir till blended.
• Stir in oil, cream & water. Knead to make a soft dough.
• Turn out onto a lightly floured surface. Knead lightly. Dough will be sticky. Cover w/dish cloth & let rest for 30 minutes.
• Heat about 3 in of oil in a heavy saucepan or deep fryer to 375°.
• Roll dough into a rectangle about 12x9 in & 1/8-in thick. Cut into 3-in squares.
• Carefully add squares to the hot oil, 2-3 at a time. Use a fork to press down into the oil so they will puff. Fry till golden brown (turning once) & drain well.

CINNAMON CREAM CHEESE SOPAIPILLAS BEBITA

Steps:

• 1. Pre-heat oven 375 degrees. Add confectioners' sugar and cinnamon to softened cream cheese.
• 2. Open a can of crescents rolls and separate each triangle. Place them on a cookie sheet. Spread a small amount of cream cheese on each triangle trying to stay away from edges. Bring opposite corners of rectangles together.
• 3. Bake for 11 minutes or until golden brown.
• 4. Use the leftover cream cheese spread on a flour tortilla. Spread it on the tortilla roll it like a burrito and fry it!! Sprinkle confectioners sugar on top.