2 call-purpose flour
2 tspbaking powder
2 Tbspvegetable shortening
3/4 cwarm water, plus more as needed
·peanut oil, for frying
·apple butter, honey or cinnamon sugar, for serving
How to Make Sopapillas
- Sift the dry ingredients together in a large mixing bowl.
- Add the shortening and water, work them in with your hands to make a soft, pliable dough.
- Add more water, 1 teaspoon at a time, if the dough feels too dry.
- Gather the dough into a ball and wrap in plastic wrap.
- Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)
- Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
- Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
- Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly. Serve hot with apple butter,honey or cinnamon sugar.