Honey Cinnamon Fried Pastry Pillows — Sopapillas con Miel
New Mexican fried pillow pastries, golden and puffed with a hollow middle, drizzled warm with honey and dusted with cinnamon sugar.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Whisk together 200g flour, 1 tsp baking powder, 1 pinch salt, and 2 tsp caster sugar. Rub in 20g vegetable shortening with fingertips until mixture resembles coarse crumbs. Mix in 100ml warm water with a fork until shaggy dough forms. Knead on floured surface 3 minutes until smooth and elastic. Cover and rest 30 minutes.
Heat
Warm 1000ml sunflower oil in a deep pan to 190°C (375°F)—a bread cube should brown in 20 seconds.
Fry 1
Roll rested dough on floured surface to 3mm thickness. Cut into 8 squares roughly 10cm each. Combine 2 tbsp caster sugar and 1 tsp cinnamon in a shallow dish.
Fry 2
Lower one dough square into hot oil. Spoon hot oil over the top continuously for 10 seconds to create the hollow puff. Fry 60–90 seconds per side until deep golden and fully inflated. Drain on kitchen paper 20 seconds, then roll immediately in cinnamon sugar while hot. Repeat with remaining squares, working in batches if needed to avoid overcrowding the pan.
Plate
Arrange 4 sopapillas on warm plates (2 per person), drizzle generously with 2 tbsp warm honey per plate, and serve at once.
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