CHILEAN-STYLE SOPAIPILLAS
This is a traditional Chilean snack, or maybe an appetizer. The truth is that it's a snack eaten during winter time, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas. You can also eat ones sold by street vendors, but they usually don't taste as good as home-made ones. If you can't find zapallo, pumpkin is a good substitute.
Provided by Makka
Categories Appetizers and Snacks Pastries
Time 1h
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 286.2 calories, Carbohydrate 35.6 g, Cholesterol 25.4 mg, Fat 13.8 g, Fiber 1.5 g, Protein 4.9 g, SaturatedFat 6.4 g, Sodium 368.6 mg, Sugar 0.6 g
SOPAIPILLAS
Light, crispy pastry puffs, sopaipillas are a sweet way to round out a spicy meal. They make a nice winter dessert served warm and topped with honey or sugar. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 57 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
REAL SOPAPILLAS
Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.
Provided by Leaz
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g
SOPAPILLAS
If oil is the right temperature, sopapillas will puff up. We like to make with chili or stew. You can also shake them in a bag with cinnamon/sugar and make something that tastes like a churro.
Provided by SharleneW
Categories Breads
Time 33m
Yield 18-24 sopapillas
Number Of Ingredients 6
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.
SOPAIPILLA STARS
These deep-fried breads were a hit when I made them for our daughter's birthday party. They're a fun way to round out a Mexican-themed meal. -Glenda Jarboe, Oroville, California
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 1 dozen.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 114 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 264mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
SOPAPILLAS AT HOME
With this easy Sopaipilla recipe, you will be able to make crispy, light, and delicious Sopapillas at home.
Provided by Mely Martínez
Categories Desserts
Time 55m
Number Of Ingredients 10
Steps:
- In a large bowl, mix together the flour, salt, and baking powder. Add the shortening, and use your hands to integrate it well with the flour.
- Pour the hot water into the bowl, little by little. Work the dough with your fingers, mixing the dry ingredients with the water until you form a dough.
- On your table or countertop, knead the dough for about 4-5 minutes until it is smooth. Form a ball with the dough and place it back in the bowl.
- Cover the dough with a plastic or kitchen napkin and let it rest for at least 20 minutes. This resting time helps the gluten to develop and make it easy for you to roll out the dough and form the sopapillas.
- After the resting time, slightly knead the dough again and then form it back into a ball. Flatten the ball a little bit, then cut it into 4 pieces using a knife or a pastry cutter.
- Pour the oil into a large pot and turn the heat to medium-low. The oil should reach an average temperature of 350ºF.
- Roll the 4 pieces of dough to form smaller balls. Place one on your working surface and set the other 3 pieces aside, covered with plastic wrap. Form a round disk with the dough using a rolling pin. The disc should be about 6 inches in diameter, and ⅛ to ¼ of an inch in thickness.
- Once you form the disc, cut it into four pieces. These pieces will look like triangles. Carefully place each one into the hot oil. Make sure you do not overcrowd the pot. Once the dough triangles are in the oil, they will inflate almost immediately. Continue cooking until the bottoms of the sopapillas are medium golden, then turn them to cook on the other side until light brown and crispy. The sopapillas will take a total of about 4-5 minutes to cook completely.
- Remove the sopaipillas from the oil using a slotted spatula, and place them on a plate covered with paper towels (to absorb any excess oil) Follow steps 6-8 to continue forming and cooking the remaining sopapillas.
- To serve the sopaipillas, dust them with the confectioner's sugar and ground cinnamon, and then drizzle them with honey (or Piloncillo syrup, if you have any).
Nutrition Facts : Calories 100 kcal, Carbohydrate 17 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 31 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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Ratings 3Calories 91 per servingCategory Dessert
- In a large bowl add dry ingredients: 3 cups of flour, baking powder, sugar, and salt. Whisk to combine.
- After 30 minutes, cut the dough in 4, and roll each piece into a small, smooth ball. You can also skip cutting the ball into pieces, and just roll the entire piece, its just harder to work with it this way.
- Add cinnamon and sugar to a large bowl and whisk to combine. Toss one by one, the still hot Sopapillas into the Cinnamon Sugar mixture or just sprinkle it on top.
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5/5 (6)Total Time 15 mins
- Whisk together the flour, baking powder and salt in a large mixing bowl until combined. Use a pastry cutter or a fork to briefly cut the coconut oil into the dry ingredients mixture until combined. Gradually add in the warm water and stir the mixture with a spatula or wooden spoon until a rough dough begins to form.
- Using your hands, knead the dough in the mixing bowl for 2 minutes or until the dough is smooth, sprinkling on some extra flour if needed to prevent the dough from sticking. Form the dough into a ball. Then cover the mixing bowl with a damp towel or plastic wrap, and let the dough rest for 20 minutes.
- When the dough is ready, turn it out onto a floured surface. (At this point, go ahead and begin heating your oil, as directed in Step 4.) Use a rolling pin to roll the dough out evenly until it is about 1/4-inch thick. Then use a pizza slicer, pastry cutter or a knife to cut the the dough into 2 to 3-inch squares (or whatever shapes you prefer).
- Meanwhile, just before you begin rolling out the dough, fill a large saucepan with 1.5 to 2 inches of oil. Heat over medium-high heat until the oil reaches 375°F, then reduce heat to medium (or whatever temperature is needed) to maintain that temperature, more or less.
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From chileanfoodandgarden.com
5/5 (6)Total Time 45 minsCategory SavoryCalories 162 per serving
- Place the flour, baking powder and salt in the food processor and pulse a few times to mix, add the remaining ingredients and pulse until a dough forms, should be smooth and pliable.
- Take out of the food processor and knead a couple of times. Let stand, cover with a napkin, for 20 minutes.
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From acozykitchen.com
5/5 (58)Total Time 1 hr 15 minsCategory DessertCalories 197 per serving
- In a large bowl, whisk together the flour, baking powder, sugar and salt. Next, create a well in the center of the dry ingredients and pour in the honey and whole milk. Using a spoon or your hands, mix the dough together until it forms a sticky mass. Cover the bowl with a clean kitchen towel and allow the dough to rest for about 20 minutes.
- I know frying this is a bit of a bummer but I’ll say that with these it’s needed and worth it. Since I had shortening leftover from my first batch of dough, I used it to fry these sopapillas; canola oil or peanut oil or lard will also work. In a cast iron skillet (or medium pot), add enough fat so it reaches 3-inches up the sides of the skillet/pot. Heat up your oil to around 300 degrees. (Right before we fry them off, we’ll heat it up even further.)
- Lightly flour your work surface and rolling pin. If the dough is at all sticky (it shouldn’t be after it rested) feel free to sprinkle it with a bit of flour so it doesn’t adhere to the surface. Dump the dough onto the counter and roll the dough into a thin (1/8-inch thick) square. (It doesn’t have to be a perfect square either, just do your best.) Cut the sopapillas into 4 x 3-inch rectangles. Again, the measurements don’t have to be exact, you can definitely eyeball this.
- Before you fry them up, be sure to get your honey ready. Line a baking sheet or plate with a few layers of paper towels or clean kitchen towel. Heat the oil up again to 375 degrees F. Drop the sopapillas in the hot oil, frying two to three at a time, for about a minute, flipping them over at the halfway point. (If they don’t puff up, they’ll still be tasty! But it may mean the dough isn’t rolled thin enough.) They should be lightly golden brown—not too crispy. Transfer them to the bed of paper towels to drain. Repeat with the remaining sopapillas.
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5/5 (1)Total Time 40 minsCategory DessertCalories 64 per serving
- Transfer the dough onto a well-floured work surface and knead for about 5 minutes, until the dough is smooth and elastic. If the dough becomes too sticky to work with during the kneading process, add in a little more flour. The final dough should be tacky, but not so much that it completely sticks to your fingers and hands.
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4.8/5 (4)Calories 64 per servingCategory Dessert, Main Course
- Combine the flour, baking powder, and salt in a medium bowl. Add the shortening and cut it in with forks or a pastry blender.
- Gradually stir in water until the mixture comes together. Knead the dough in the bowl for a few minutes until smooth. Cover the bowl tightly and allow the dough to rest for 20 minutes.
- Roll the dough into a square about 1/8-inch thick. Cut three strips vertically and horizontally to make 9 pieces.
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5/5 (5)Calories 77 per servingCategory Cinco de Mayo, Dessert
- In a large bowl, sift together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together.
- Divide dough into 5 pieces. Roll out each piece of dough on lightly floured board into an 8-inch diameter circle. Cut each circle into 4 wedges.
- Heat oil in a deep frying pan. Add a few of the tortilla wedges at a time. The wedges will puff up. Turn once so they will puff evenly on both sides; then turn back to brown on both sides.
- Drain on paper towels. While warm, coat each sopaipilla with cinnamon-sugar mixture. Serve with honey.
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- In a medium size bowl combine the flour, sugar, baking powder and salt. Mix together with fork.
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- Lightly sprinkle flour onto a clean work surface, knead the dough for 3-4 minutes until smooth, if still sticky, sprinkle a small amount of flour on the dough. Divide the dough into two sections (this helps with rolling out later) and form the dough into a ball.
- Place the dough balls into the bowl previously used, cover with a clean towel and let sit for 20-30 minutes.
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