- 2 cups sifted flour
- 1 1/2 teaspoons baking powder
- 2 eggs
- Enough water to make medium dough
- 1 1/2 tablespoons shortening
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 2 1/2 tablespoons granulated sugar
- 1 (4 ounce) can crushed pineapple
- Confectioners' sugar
- 1/2 cup butter (at room temperature)
- 1/4 cup honey
- Sopaipillas: Sift all dry ingredients together. Cut in the shortening. Add water and make
into dough. Let rest 15 minutes. Eggs may be omitted if you desire.
- Roll out dough about 1/8 inch to 1/4 inch thick. Cut into 3-inch rectangular
shapes. Fry in grease at 375 degrees F until golden brown; then turn them over.
They puff up quite a bit.
- Serve warm with honey, honey butter or use the desired filling.
- Pineapple Filling: In a saucepan, combine cornstarch and sugar; stir in pineapple. Cook mixture
over medium heat, stirring until it boils. Continue stirring constantly while it
boils for 1 minute. Cool slightly. While sopaipillas are still hot, make a slit
along one long side and one short side with a sharp knife. Gently lift top and fill
with 1 tablespoon of warm filling. Replace top and sprinkle with confectioners'
sugar. Serve warm.
- Honey Butter: With a mixer, combine butter and honey until well blended. Refrigerate the honey
butter if you don't plan to use it within a few hours. Return the mixture to
room temperature before using.
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