Argentine Sopapillas

Argentine Sopapillas

These puffed fried or baked pastry pillows are famous not only in Argentina, but all over, New Mexico, Peru, Bolivia, Uruguay, Chile and even in Texas (USA). Some where they are Honey coated sweet triangles, served during breakfast. Some times they are stuffed savoury parcels, served during lunch or dinner. In Chile they are a savoury snack served mostly on rainy days. Today I am posting the recipe of a simple Sopapilla, which is generally served during breakfast, but I have seen my sons having them round the clock, drenching with honey and sprinkling some cinnamon powder. It really tastes yum. So if you have young children at home, do try this.

Preparation Time   : 10 minutes
Standing Time       : 20 minutes
Frying Time            : 6 - 8 minutes
Difficulty                 : Very Easy
Serves                     : 4 - 6

Ingredients :

4 cups all-purpose Flour

2 teaspoons Baking Powder

1 teaspoon Salt

4 tablespoons Shortening (I generally use cold butter cubed, it tastes better)

1 1/2 cups Warm Water

Oil for frying

Method :

1) In a large bowl, stir together flour, baking powder, salt and shortening. Mix loosely with finger tips till the flour looks like breadcrumbs.

2) Stir in water; mix until dough is smooth.

3) Cover and let stand for 20 minutes.

4) Roll out on floured board until 1/8 to 1/4 inch thick.

5) Cut into 3 inch squares.

6) Heat oil in deep-fryer or a deep frying pan to 375 degrees F (190 degrees C).

7) When the oil is sufficiently hot add few pieces at a time and fry until golden brown on both sides.

8) Drain on paper towels and serve hot.

9) Serve a bowl of honey with a spoon so that they can drench it honey before eating. You can even sprinkle some fresh Cinnamon powder for a earthy spicy flavour.