Search This Blog

Monday, April 8, 2013


The Sopapilla platter is one of those amazing treats we do on rare occasions while venturing to a Mexican restaurant, I have wonderful memories with different groups of people eating these yummy little triangles of goodness.  The following recipe makes ALOT!  The key to getting a good puff is in rolling your dough out super thin.  If the first one doesn't puff up roll your dough thinner.  We love these rolled in cinnamon sugar, drizzled with chocolate and eaten with vanilla icecream.  YUMMMY

4 C. Flour
2 1/2  tsp. Baking Powder
1 tsp. Salt
4 Tbls. Shorting
1 1/2  C. Warm Water
Oil for Frying

Hershey's Syrup
Ice cream

In a large bowl, stir together lour, powder, salt and shortening.  Stir in water, mix til dough is smooth. Cover and let sit for 20 minutes.  Roll out very thin on Floured board (the thinner the dough the puffier they become).  Cut into 3-4 inch squares than again into triangles.  Deep Fry in 375* oil.

No comments:

Post a Comment