This Mexican dessert makes a delicious end to any meal. It's not completely sweet, either—a dash of red pepper in the honey gives it some kick.

Source: Better Homes and Gardens

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Credit: Andy Lyons

Recipe Summary

prep:
20 mins
chill:
30 mins
fry:
4 mins
total:
54 mins
Servings:
18
Yield:
18 squares or 36 triangles
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl whisk together the flour, baking powder, and salt. Using a pastry blender, cut in lard until pea-size.

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  • Add 1 cup milk to the flour mixture. Stir just until dry ingredients are moistened. If dough feels dry, add more milk, 1 Tbsp. at a time, to form a soft, pliable dough.

  • On a lightly floured surface, knead dough just until smooth and no longer sticky. Form dough into a ball; cover with plastic wrap and refrigerate 30 to 60 minutes or until easy to handle.

  • Divide dough in half. On a lightly floured surface, roll one dough portion to a 9-inch square. Cut dough into 3-inch squares or triangles. Repeat with remaining dough. In a small bowl combine honey and crushed red pepper.

  • Meanwhile, in a large heavy saucepan or deep-fat fryer heat oil to 375°F. Using a slotted spoon, add a few of the dough pieces to the hot oil. As they rise to the surface (after about 2 minutes), turn and fry 2 minutes more. Transfer to a paper towel-lined plate. Repeat with remaining dough. Keep fried sopapillas warm in a 200°F oven. Drizzle with honey mixture. Serve warm.

Nutrition Facts

183 calories; fat 9g; cholesterol 3mg; saturated fat 2g; carbohydrates 24g; mono fat 4g; poly fat 2g; insoluble fiber 1g; sugars 8g; protein 3g; vitamin a 70.2IU; vitamin c 0.1mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.3mg; folate 39mcg; vitamin b12 0.1mcg; sodium 177mg; potassium 46mg; calcium 43mg; iron 1.1mg.
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