Sopaipilla Stars 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.

REAL SOPAPILLAS

Steps:

• In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
• Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

SOPAIPILLA STARS

Steps:

• In a small bowl, combine dry ingredients; cut in shortening until crumbly. Gradually add water, tossing with a fork until mixture holds together. , On a lightly floured surface, knead dough for 1-2 minutes or until smooth. Cover and let stand 5 minutes. Roll out to 1/4-in. thickness. Cut with a 2-1/2-in. star cookie cutter or into 2-1/2-in. triangles., In an electric skillet or deep fat fryer, heat oil to 375°. Fry sopaipillas 1-2 minutes on each side or until golden brown and puffed. Drain on paper towels. Dust with confectioners' sugar; serve immediately with honey.

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.

SOPAPILLAS

Steps:

• In a large bowl, sift together flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Using hands, mix in water to make a smooth dough. Knead lightly on a floured surface. Cut dough into 12 pieces, and shape into round balls. Cover, and set aside.
• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• On a lightly floured surface, roll dough into thin circles. Cut each circle into triangles. Fry in hot oil, until golden brown, turning when dough puffs. Remove, and drain well on paper towels.

SOPAPILLA

Steps:

• Serving suggestions: honey, or beans, taco meat and pork, or New Mexican chili and cheese
• Mix the flour, baking powder and salt very well. Then add in the shortening and mix until well combined. Add 1 1/2 to 2 cups water and knead until you have a nice dough.
• With a rolling pin, roll out the dough to a 1/4-inch to 1/3-inch thickness and cut 4 to 5-inch squares or triangles of dough.
• Heat the oil in a large pan to 375 degrees F.
• Put the dough squares into the oil and carefully splash the tops, which will make the squares puff up. Flip and do this on the other side, until golden brown, about 1 minute per side.
• Eat warm with honey or make a stuffed sopapilla with beans, taco meat or pork, or smother with New Mexico chili and cheese and enjoy.

SOPAPILLA BREAKFAST DELIGHT

Steps:

• Preheat oven to 350 degrees.
• In the microwave or saucepan, melt 1/4 cup of butter. Place in the bottom of a 13 x 9 inch baking pan. Place one tube of crescent rolls over the butter and press together to close the seams.
• Blend both packages of cream cheese with one cup sugar and spread over crescent rolls.
• Layer the other package of cresent rolls over the cream cheese, closing the seams.
• Melt the remaining 1/2 cup of butter and stir in the remaining 1/2 cup sugar. Spread over the the top of the crescent rolls. Sprinkle generously with cinnamon.
• Bake for 45 minutes and let cool slightly and serve warm.

SOPAPILLAS

Steps:

• Sift together flour, baking powder and salt.
• Cut shortening in until mixture is a rough texture.
• Gradually add warm water.
• Mix to form dough.
• Knead until smooth.
• Cover and let stand for 20 minutes (this will make it easier to roll out).
• Start oil heating (desired temp is 375° - 400°).
• On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
• Cut into 3 inch squares.
• Fry a few at a time, turning when golden and puffed up.
• Drain on paper towels.
• Serve immediately.