Sopapilla Dessert Food

SOPAPILLAS

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.

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:

• 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 honey or cinnamon sugar.

SOPAPILLA CHEESECAKE BARS

Steps:

• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
• Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
• Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

SOPAPILLA DESSERT

Steps:

• Heat 8 cups shortening in a deep-fryer to 375 degrees F (190 degrees C).
• In a large bowl, sift together flour, baking powder and salt. Cut in 2 tablespoons shortening until mixture resembles coarse crumbs. Gradually stir in water just until dough pulls together. Divide dough into 4 pieces and form each piece into a ball. Roll the balls into 8 inch diameter circles. Cut each one into 8 wedges. In a large bowl, mix together the cinnamon and sugar. Set aside.
• Fry the wedges until they puff up and turn light brown. Drain briefly, roll in the cinnamon sugar and serve hot.

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.