Sopapilla Casserole Food

SOPAPILLAS AT HOME

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).

SOPAPILLAS

Steps:

• For the sopapillas: Heat the milk and sugar in a small saucepan over low heat until the sugar melts and the milk is warm to the touch.
• In the bowl of an electric mixer fitted with a dough hook, add the flour, lard, baking powder and salt. Mix for 1 minute to incorporate the lard. With the machine running on medium, drizzle the warm milk mixture into the mixing bowl. Mix until a ball of dough forms. Cover with plastic wrap and chill the dough for at least 1 hour.
• When ready, heat 2 inches of vegetable oil to 385 degrees F in a Dutch oven. Line a baking sheet with paper towels.
• For the topping: Mix together the sugar and cinnamon in a medium bowl; set aside.
• Dust your work surface with all-purpose flour and roll the dough out to a 6-by-12-inch rectangle. It should be about 1/8 inch thick. Cut the dough into 2-inch squares and fry in batches of 6 until golden brown, about 1 1/2 minutes per side.
• Using a spider, remove the hot sopapillas from the oil to the paper towel-lined baking sheet. Sprinkle the cinnamon sugar over the sopapillas and toss to coat. Transfer to a serving platter and drizzle with honey. Serve warm.

SOPAPILLA BREAKFAST DELIGHT

Steps:

• Preheat oven to 350 degrees.
• In the microwave or saucepan, melt 1/4 cup of butter. Place in the bottom of a 13 x 9 inch baking pan. Place one tube of crescent rolls over the butter and press together to close the seams.
• Blend both packages of cream cheese with one cup sugar and spread over crescent rolls.
• Layer the other package of cresent rolls over the cream cheese, closing the seams.
• Melt the remaining 1/2 cup of butter and stir in the remaining 1/2 cup sugar. Spread over the the top of the crescent rolls. Sprinkle generously with cinnamon.
• Bake for 45 minutes and let cool slightly and serve warm.

REAL SOPAPILLAS

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.

SOPAPILLAS

Steps:

• 1. Sift the dry ingredients together in a large mixing bowl.
• 2. Add the shortening and water, work them in with your hands to make a soft, pliable dough.
• 3. Add more water, 1 teaspoon at a time, if the dough feels too dry.
• 4. Gather the dough into a ball and wrap in plastic wrap.
• 5. 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.)
• 6. 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.
• 7. Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
• 8. 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.

SOPAPILLA CHEESECAKE PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Prepare a 9x13 inch baking dish with cooking spray.
• Beat the cream cheese with 1 cup of sugar and the vanilla extract in a bowl until smooth.
• Unroll the cans of crescent roll dough, and use a rolling pin to shape each piece into 9x13 inch rectangles. Press one piece into the bottom of a 9x13 inch baking dish. Evenly spread the cream cheese mixture into the baking dish, then cover with the remaining piece of crescent dough. Stir together 3/4 cup of sugar, cinnamon, and butter. Dot the mixture over the top of the cheesecake.
• Bake in the preheated oven until the crescent dough has puffed and turned golden brown, about 30 minutes. Remove from the oven and drizzle with honey. Cool completely in the pan before cutting into 12 squares.

SOPAPILLA CASSEROLE

Steps:

• Roll out one can of cresent rolls into a 9 x 13 casserole dish.
• Mix cream cheese, vanilla and 1-1/2 cups sugar together.
• Spread over cresent rolls.
• Roll out second can of cresent rolls on top of the mixture.
• Pour melted butter on top.
• Sprinkle rest of sugar and cinnamon on top.
• Bake @ 350* for 30 to 35 minutes.

SOPAIPILLAS

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.