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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


  1. 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.
  2. 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.
  3. Serve warm with honey, honey butter or use the desired filling.
  4. 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.
  5. 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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