Several years ago I discovered a delicious pastry treat at Bertha Miranda's, a Mexican restaurant in Reno. The waitress came over after dinner and asked if we'd like something for dessert and listed all the options for us. One was "Sopapillas" (Soh-pah-pee-yahs). I didn't know what that was and she explained it as a little fritter or donut and 'highly recommended' it. When it arrived at the table it did not disappoint! It was a little puff of dough shaped in a rectangle and the waitress also brought us butter and honey. She said to bite the corner off and put the butter and honey in the pastry. YUM!
Since first having sopapillas in Reno, we have been unable to find anything similar at restuarants here in California. One night we found sopapillas on the menu at a restaurant and when the plate came we literally laughed! It was a plate of cinnamon and sugared flour tortilla chips! That's not a sopapilla!
It became a mission of mine to find a recipe and make them at home. Once I found one that I liked and that produced the puffy little treats I remembered, it became a tradition to make them on New Years Day. I make up a batch and we enjoy them every year while watching the Rose Parade. :)
Sopapillas
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
2 Tbs shortening
3/4 cup warm water
4 cups oil for frying
Directions:
In a large bowl, stir together flour, baking powder, and salt. Cut in the shortening with a knife or pastry blender until combined. Stir in water; mix with a wooden spoon until dough is smooth, use clean hands if necessary to incorporate all the flour. Let stand for 10 minutes.
Roll out dough on floured surface to 1/8 - 1/4 inch thick. Cut into 3 inch squares.
Heat oil in sauce pot or deep fryer to 375º F. Fry until golden brown on both sides. Drain on paper towels and serve hot. Sprinkle with powdered sugar if desired.
*Yields one large plate of pastries. This recipe can easily be doubled for a larger batch.
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