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30 mins

Sopaipilla (pronounced "soap-pa-peeya") is basically a fried pastry. A really good family friend on my man's side of the family is Mexican, and she taught me how to make Tex-Mex style dinners including our favorite - Sopaipilla's. If you've ever been to a carnival, they are basically elephant ears. You can sweetin' them with honey, cinnamon and sugar, powdered sugar, or eat them plain.

Posted by multicrafty from East Sparta, Ohio, United States • Published See multicrafty's 28 projects »
  • How to bake a sopaipilla. Sopaipilla - Step 1
    Step 1

    We have a deep fryer and I usually set mine to 375 degrees. I've never made these on the stove top, but my Mother-in-law just heats oil in a nice size sauce pan and makes them that way.

    Combine self-rising flour and water together into a bowl until you have what resembles pizza dough or bread dough. If it's too dry, add a little bit more water, if too wet, add a little bit more flour. Cover with flour to prevent it from sticking to your hands.

  • How to bake a sopaipilla. Sopaipilla - Step 2
    Step 2

    Place dough on a floured surface and roll out until it's about 1/2" thick, or about the thickness of pizza dough.

  • How to bake a sopaipilla. Sopaipilla - Step 3
    Step 3

    They don't have to be perfect, just use a butter knife (or even a pizza cutter) and slice them up into squares. I usually get about 13-14 squares each time I make them, depending on how big you cut them.

  • How to bake a sopaipilla. Sopaipilla - Step 4
    Step 4

    When the oil is ready, place about 3 or 4 of them in the fryer. They sink down to the bottom then float up to the top. Let cook for 3-4 minutes on one side (or until a nice golden brown), then using a slotted spoon, and being extremely careful, flip them over and let them cook for 3-4 minutes on the other side.

  • How to bake a sopaipilla. Sopaipilla - Step 5
    Step 5

    When they are complete, remove them with a spoon and place them on a plate covered with paper towels to let the oil drain off as well as let them cool. I have a cinnamon/sugar mixture that we keep in a salt shaker and I cover them with that as soon as they come out of the fryer. As the oil drains off, it sorda acts like a glue for the cinnamon and sugar.

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Tracey M.
Tracey M. · Darlington, England, GB · 6 projects
These were so good that hubby and kids request them every day!!! Happy
Happy-Go-Lucky · Nawur, Bamiyan, AF · 8 projects
yuuuuuuuuuummmmmmmmmm gonna try convince my mum to help make mesome
Spiffy555 · 37 projects
OH!!! !love theese!!
camilaustral · Concepcion, Bio-Bio, CL · 9 projects
oh!! here in Chile we eat sopaipillas too!! but usually with some "pebre" on them (tomatoes, onions, coriander chopped very small with oil) --> http://www.hermanoslejanos.com/wp-content/uploads/comida/.resized/.resized_284x252_pebre.jpg

and the sopaipillas look like this --> http://4.bp.blogspot.com/_Z7gz0f6EyXE/SKc_MisU_II/AAAAAAAAAH0/0U9jILVHvzk/s1600-h/sopaipillas+010.jpg

thay sell them very cheap oily ones at the universities and those are very good with mustard or ketchup too Happy
Sugarlishes · Fort Hood, Texas, US · 136 projects
I make these all the time for me and the little ones, they are so good, we either use cinnomon and sugar, powder sugar, honey or ICE CREAM with them lol...its so yummy and it just reminds me so much of how my grandma would make them for me when i was little. I miss hers. I need to upgrade and get a deep fryer like yours would cook so much faster and more too Happy

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