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


Ingredient Checklist


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

  • 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; 9 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 3 mg cholesterol; 177 mg sodium. 46 mg potassium; 24 g carbohydrates; 1 g fiber; 8 g sugar; 3 g protein; 0 g trans fatty acid; 70 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 39 mcg folate; 0 mcg vitamin b12; 43 mg calcium; 1 mg iron;