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Sopaipillas

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Ingredients/Components

sugar
salt - 1 tsp
cornstarch - 2 Tbsp
water - 3/4 c
confectioners sugar - 1 item
baking powder - 1 Tbsp
peanut oil - 1 Tbsp
can crushed pineapple, undrained - 1 oz
peanut oil for frying - 1 item
sifted all-purpose flour sift before measuring - 2 c

How to make sopaipillas:

Sift flour, baking powder and salt into medium bowl. Make well in center of ingredients. Add 1 tablespoon peanut oil and water; mix well with a fork to form a soft, smooth dough. Divide into 4 portions. Knead each part 4 or 5 times, until smooth. Form each part into a ball. Flatten with palm of hand.

On a lightly floured pastry cloth, roll one part into a rectangle, about 8 x 4 x 1/4-inches. Cut rolled dough into 8 pieces. Repeat with remaining three quarters. Cover pieces with plastic wrap and cover.

Make Filling: Put sugar and cornstarch in 2-quart saucepan and stir with wooden spoon until well mixed. Add pineapple and stir until dry ingredients are moistened. Place saucepan over medium heat and bring pineapple mixture to a boil, stirring constantly with the wooden spoon. Boil 1 minute, stirring until mixture thickens and turns translucent. Remove from heat and set aside to cool slightly.

Put enough oil in deep skillet or deep-fat fryer to measure about 3-inches deep. Heat slowly to 385° on deep-frying thermometer. Add dough pieces, a few at a time, and fry until they puff like pillows (about 1 minute). With slotted spoon, turn and brown other side. Drain sopaipillas on paper towels. While hot, make slit along one long side and one short side. Lift up top and fill each with one rounded tablespoonful of filling. Sprinkle with confectioners sugar and serve warm. Makes 16 servings.

Recipe categories: Desserts, Pies and tarts, North american.

Rating:

3.2

Average rating: 3.2, total votes: 6

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Related ingredients:

sugar, eggs, flour, butter, sliced, peeled peaches, to 8 cooking apples, margarine less 3 tbsp