INGREDIENTS
3 cups AP Flour
3/4 t salt
3 t baking powder
3 T shortening (NOT BUTTER!)
1/2 cup- 3/4 cup of COLD water
1/2 can (6oz.) evaporated milk
Canola oil for frying
For Sweet:
2 cups sugar
2T ground cinnamon
DIRECTIONS
- Can make dough in food processor! Simply place dry ingredients in processor first & pulse a couple times to combine. Add shortening and pulse until mealy. Add evaporated milk, and slowly add water. Dough should be a bit sticky- not dry!!
- ***Dough can be made in stand mixer with paddle attachment, or combined by hand using a pastry blender when adding shortening. Use a large spoon to stir in liquid ingredients.
- Turn dough out onto a floured and clean surface, and knead briefly. If using right away, cover with a damp cloth, and allow to rest for about 20min. prior to rolling out. (Can be covered and refrigerated overnight if using the next day!)
- Divide dough, and roll out 1 half at a time. Roll out dough very thin, (about 1/8in. thick), and cut into desired shapes! (Squares, triangles, or round.) Do not use scraps! (The tougher the dough, the less tender they will be, and less likely to puff!)
- Fry pastries in canola oil at 375F- 400F . (About 1min. per side.)
- **Test 1 first by dropping in oil. They should puff up- if fried at right temp.!
- Remove from deep fryer, or large pan when golden brown on both sides. Place on paper towels for a couple minutes to remove excess oil.
- For savory sopapillas: simply sprinkle with salt.
- For sweet: combine sugar and cinnamon in large Ziploc bag. After each batch has cooled for a couple minutes, drop in bag and shake gently to coat pastries on both sides prior to serving.
- Pastries are best served fresh and warm!! Consume within 1-3 days of making for best results, and store at room temp. in an airtight container.
Source : Red Rocks The Kitchen
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