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  • 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

Pineapple Filling

  • 2 tablespoons cornstarch
  • 2 1/2 tablespoons granulated sugar
  • 1 (4 ounce) can crushed pineapple
  • Confectioners' sugar

Honey Butter

  • 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.

Makes 24.

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