Real Sopapillas Recipe

Flour: The base of the dough, providing structure and texture.

Baking powder: A leavening agent that helps the dough rise and become fluffy.

Salt: Enhances the flavor of the sopapillas.

Shortening: Adds tenderness and flakiness to the dough.

Water: Helps bring the dough together and provides moisture.

Honey: Used for serving, adding a sweet and sticky finish to the sopapillas.

When cutting in the shortening to the flour mixture, use a pastry cutter or two knives to ensure the shortening is evenly distributed. This will help create a light and flaky texture in the sopapillas.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the sopapillas denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder. This combination mimics the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• shortening - Substitute with butter: Butter adds a rich flavor and can be used in the same amount, though it may slightly alter the texture.

• warm water - Substitute with milk: Milk can make the dough richer and softer, adding a slight sweetness.

• honey - Substitute with agave syrup: Agave syrup is a vegan alternative that has a similar sweetness and consistency to honey.

• Allow the sopapillas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place the cooled sopapillas in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store the container at room temperature for up to 2 days. For longer storage, consider freezing.
• To freeze, arrange the sopapillas in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours.
• Once frozen, transfer the sopapillas to a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container with the date and store in the freezer for up to 3 months.
• When ready to enjoy, reheat the sopapillas in a preheated oven at 350°F (175°C) for about 10 minutes or until warm and crispy.
• Alternatively, reheat in an air fryer at 350°F (175°C) for 5-7 minutes for a quick and crispy result.
• Serve immediately with honey or your favorite dipping sauce for the best taste and texture.

• Preheat your oven to 350°F (175°C). Place the sopapillas on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are heated through and slightly crisp.

• For a quick reheat, use a microwave. Place the sopapillas on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as they can become chewy.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Place the sopapillas in the skillet and warm them for about 1-2 minutes on each side, until they are heated through and slightly crispy.

• For an air fryer, preheat to 350°F (175°C). Place the sopapillas in a single layer in the air fryer basket. Heat for 3-4 minutes, shaking the basket halfway through to ensure even heating.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the sopapillas on the toaster oven tray and heat for about 5-7 minutes, until they are warmed through and slightly crisp.

• Mixing bowl: A large bowl used to combine the flour, baking powder, and salt.

• Pastry cutter: A tool used to cut in the shortening until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the flour and water accurately.

• Measuring spoons: Used to measure the baking powder and salt precisely.

• Rolling pin: Used to roll out the dough to ⅛ inch thickness.

• Knife or pastry cutter: Used to cut the rolled dough into 3-inch squares.

• Deep fryer: Used to heat the oil to 375°F (190°C) and fry the dough squares.

• Thermometer: Used to ensure the oil is at the correct temperature for frying.

• Paper towels: Used to drain the fried sopapillas and remove excess oil.

• Serving dish: A plate or dish used to serve the warm sopapillas with honey.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a food processor: Quickly cut in the shortening using a food processor instead of doing it by hand.

Preheat the oil: Start heating the oil while you roll out and cut the dough to save time.

Batch frying: Fry multiple squares at once to reduce cooking time.

Use a stand mixer: Knead the dough with a stand mixer to save time and effort.