Sopaipilla Quesitos Recipes

CHILEAN-STYLE SOPAIPILLAS

Steps:

• Peel, seed, and cut the zapallo into chunks. Place in a saucepan, cover with water, and bring to a boil over medium-high heat. Cook until zapallo is soft and easily pierced with a fork, 15 to 20 minutes. Drain and allow to cool slightly.
• Mix the flour, baking soda, and salt together in a mixing bowl, and set aside. Stir together the squash and melted butter. Stir the flour mixture into the butter mixture until blended. Turn the dough out onto a lightly floured surface and knead until soft and satiny, adding a little more flour if necessary. Cover dough with a towel and allow to rest 15 minutes.
• Roll out the dough to 1/8 inch thick, and cut into 3 inch diameter circles. Poke each circle a few times with a fork to make holes and prevent rising.
• Pour vegetable oil into a large, deep skillet and heat over medium-high heat until hot, 385 degrees F (195 degrees C). Place several of the dough circles into hot oil; cook until lightly browned, 3 to 4 minutes. Drain on paper towels. Cook remainder of dough circles in batches.

REAL SOPAPILLAS

Steps:

• In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
• Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

SOPAIPILLAS

Steps:

• In a large bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles fine crumbs. Gradually add water, tossing with a fork until a loose ball forms (dough will be crumbly)., On a lightly floured surface, knead the dough for 3 minutes or until smooth. Cover and let rest for 10 minutes. Roll out into a 12x10-in. rectangle. Cut into 12 squares with a knife or cut into 12 circles using a round biscuit cutter. , In a deep-fat fryer, heat 2 in. oil to 375°. Fry sopaipillas for 1-2 minutes on each side. Drain on paper towels; keep warm. If desired, serve with honey and/or dust with confectioners' sugar.

SOPAIPILLA QUESITOS

Steps:

• Heat oven to 350°F. Grease cookie sheet with shortening or spray with cooking spray.
• In small bowl, beat Filling ingredients until smooth. Set aside.
• Unroll pie crust onto floured work surface. Roll out crust with rolling pin; cut into 4-inch squares. Place about 2 tablespoons filling in center of each pie crust square. Fold crust over filling to form triangle; press edges with fork to seal. Place on cookie sheet.
• In small shallow dish, beat egg white and water. In another small shallow dish, mix 1/4 cup sugar and the cinnamon. Brush crust triangles with Egg Wash; roll in Cinnamon-Sugar Coating. (The sugar coating is to taste, but ideally a quesito has a nice sugary crust that crunches when one takes a bite.) Return to cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Meanwhile, in 1-quart saucepan, combine Orange Glaze ingredients. Heat to boiling over medium heat, stirring constantly, until sugar is completely dissolved. Remove from heat.
• Remove quesitos from oven. Remove from cookie sheet to cooling rack. Brush moderate amount of glaze over each quesito. Cool 10 minutes before serving.

SOPAIPILLAS RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, whisk together the flour, sugar, vegetable oil, baking powder, and salt. Add the milk and warm water and stir with a rubber spatula until a sticky dough forms.
• Turn the dough out onto a lightly floured surface and knead for 2-3 minutes, until no longer sticky.
• Place the dough on a plate or baking sheet and cover with a damp cloth. Let rest for 15 minutes.
• Divide the dough into 3 equal balls, cover again with damp cloth, and let rest for 30-60 minutes.
• Make the chocolate dipping sauce: Add the dark and milk chocolate and coconut oil to a medium microwave-safe bowl. Microwave in 30-second increments, stirring in between, until the chocolate is melted. Stir in the ancho chile powder and cinnamon. Whisk in the warm cream, 1 tablespoon at a time, until a thin dipping sauce consistency is reached. Stir in the vanilla. Set aside.
• Fill a Dutch oven or large pot fitted with a deep fry thermometer with about 3 inches (7 cm) of vegetable oil. Heat the oil until it reaches 400°F (200°C).
• While the oil is heating, shape the sopaipillas: On a lightly floured surface, roll out 1 of the 3 dough balls to a 8-inch (20 cm) square. Cut into 4 4-inch (10 cm) squares, discarding any extra trimmed dough. Place the squares on a baking sheet and cover with a damp towel. Repeat with the remaining dough.
• Line a baking sheet with paper towels and set near the pot of oil.
• Gently transfer one square of dough into the hot oil as a tester--it should float to the surface within a few seconds. As soon as the dough floats, flip it over immediately. Keep turning the dough every 5 seconds or so, until it puffs up like a pillow and turns light golden brown, about 1 minute. Remove from the oil and drain on the prepared baking sheet. Repeat with the remaining dough squares, frying 2-4 at a time, or however many will fit without crowding the pot.
• Drizzle half of the sopaipillas with the honey and dust with the powdered sugar. Serve the other half with chocolate dipping sauce. Serve immediately.
• Enjoy!

SOUTH WESTERN SOPAIPILLAS

Steps:

• In a large bowl sift together the flour, baking powder and 1 teaspoon of salt. Cut in the shortening with a fork or pastry blender. Add the water, gradually, until the dough comes together and forms a ball. Turn onto a floured surface and knead until smooth. Cover and let rest for 5 minutes. Cook's Note: The dough can also be made in a standing mixer.
• Heat the canola oil in a large high-sided skillet to 350 degrees F.
• In a small bowl, mix together the remaining 1 teaspoon of salt, the ancho chili powder and pepper and set aside.
• Divide the dough into 4 equal portions. Roll each portion into a square about 1/4-inch thick. Cut each piece into 2 by 2-inch squares. Working in batches, carefully add about 6 pieces of the dough into the hot oil. Using tongs, turn the dough frequently to ensure even puffing and cooking. Fry until golden brown. They should puff up like little pillows. Remove them from the oil and drain on a sheet pan lined with paper towels. Sprinkle with the ancho chili mixture. Repeat with remaining pieces of dough. Transfer the fried dough to a serving tray, top with about a tablespoon of the salsa and serve.
• Combine all of the salsa ingredients into a bowl and toss to combine.

SOPAPILLAS

Steps:

• For the sopapillas: Heat the milk and sugar in a small saucepan over low heat until the sugar melts and the milk is warm to the touch.
• In the bowl of an electric mixer fitted with a dough hook, add the flour, lard, baking powder and salt. Mix for 1 minute to incorporate the lard. With the machine running on medium, drizzle the warm milk mixture into the mixing bowl. Mix until a ball of dough forms. Cover with plastic wrap and chill the dough for at least 1 hour.
• When ready, heat 2 inches of vegetable oil to 385 degrees F in a Dutch oven. Line a baking sheet with paper towels.
• For the topping: Mix together the sugar and cinnamon in a medium bowl; set aside.
• Dust your work surface with all-purpose flour and roll the dough out to a 6-by-12-inch rectangle. It should be about 1/8 inch thick. Cut the dough into 2-inch squares and fry in batches of 6 until golden brown, about 1 1/2 minutes per side.
• Using a spider, remove the hot sopapillas from the oil to the paper towel-lined baking sheet. Sprinkle the cinnamon sugar over the sopapillas and toss to coat. Transfer to a serving platter and drizzle with honey. Serve warm.

SOPAPILLAS

Steps:

• Sift together flour, baking powder and salt.
• Cut shortening in until mixture is a rough texture.
• Gradually add warm water.
• Mix to form dough.
• Knead until smooth.
• Cover and let stand for 20 minutes (this will make it easier to roll out).
• Start oil heating (desired temp is 375° - 400°).
• On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
• Cut into 3 inch squares.
• Fry a few at a time, turning when golden and puffed up.
• Drain on paper towels.
• Serve immediately.