Sopapilla Breakfast Delight Recipe Foodcom

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SOPAPILLAS



Sopapillas image

If oil is the right temperature, sopapillas will puff up. We like to make with chili or stew. You can also shake them in a bag with cinnamon/sugar and make something that tastes like a churro.

Provided by SharleneW

Categories     Breads

Time 33m

Yield 18-24 sopapillas

Number Of Ingredients 6

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup water
oil (for frying)

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.

SOPAPILLAS



Sopapillas image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h25m

Yield 18 sopapillas

Number Of Ingredients 10

2/3 cup whole milk
2 tablespoons granulated sugar
2 1/2 cups all-purpose flour, plus more for rolling
3 tablespoons lard
1 tablespoon baking powder
1 teaspoon kosher salt
Vegetable oil, for frying
1 cup granulated sugar
2 teaspoons ground cinnamon
Honey, for drizzling

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.

SOPAPILLA CHEESECAKE BARS



Sopapilla Cheesecake Bars image

Sopapillas -- puffy New Mexican pastries coated in cinnamon sugar and drizzled with honey -- were the inspiration for these bars of creamy cheesecake filling sandwiched between two layers of pastry.

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 12 bars

Number Of Ingredients 7

Two 8-ounce cans refrigerated crescent rolls
Two 8-ounce packages cream cheese, at room temperature
1 1/2 teaspoons vanilla extract
1 large egg
1 1/3 cups sugar
4 tablespoons unsalted butter, melted and cooled slightly
2 teaspoons ground cinnamon

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F.
  • Unroll one can of dough and lay it in the bottom of a 9-by-13-inch glass baking dish. Use your fingers to press the dough into the bottom of the dish as evenly as you can, pinching the perforations to seal as needed.
  • Beat together the cream cheese, vanilla, egg and 1 cup of the sugar in a medium bowl with an electric hand mixer on medium speed until smooth and fluffy, 1 to 2 minutes. Use a rubber spatula to spread the cream cheese mixture over the dough. Unroll the second can of dough and lay it on top of the cream cheese layer. Stretch the dough as needed to cover the cream cheese and use your fingers to pinch the perforations to seal. Do not worry if the dough is not perfectly even; that will happen as it bakes. Pour the butter on top of the dough and use a spoon to spread it out evenly. Stir together the remaining 1/3 cup sugar and the cinnamon in a small bowl and sprinkle all over the top of the dough.
  • Bake until the dough is baked through and the cinnamon sugar has formed a crust on top of the dough, about 30 minutes. Cool for 15 minutes before cutting into 12 pieces. The bars can also be cooled completely before cutting and serving.

REAL SOPAPILLAS



Real Sopapillas image

Sopapillas for any occasion. Serve hot with honey, or your own tostados recipe.

Provided by Leaz

Categories     World Cuisine Recipes     Latin American     Mexican

Time 45m

Yield 24

Number Of Ingredients 6

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons shortening
1 ½ cups warm water
2 quarts oil for frying

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.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 16 g, Fat 9.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 1.5 g, Sodium 127.7 mg, Sugar 0.1 g

SOPAPILLA BREAKFAST DELIGHT



Sopapilla Breakfast Delight image

I am visiting my mom and this recipe has been hanging on her fridge. It is a recipe that a co-worker of hers brought to work one day.

Provided by invictus

Categories     Breakfast

Time 1h

Yield 32-48 squares

Number Of Ingredients 5

2 (8 ounce) packages Pillsbury Refrigerated Crescent Dinner Rolls
2 (8 ounce) packages cream cheese
1 1/2 cups sugar
3/4 cup butter, divided
cinnamon

Steps:

  • Preheat oven to 350 degrees.
  • In the microwave or saucepan, melt 1/4 cup of butter. Place in the bottom of a 13 x 9 inch baking pan. Place one tube of crescent rolls over the butter and press together to close the seams.
  • Blend both packages of cream cheese with one cup sugar and spread over crescent rolls.
  • Layer the other package of cresent rolls over the cream cheese, closing the seams.
  • Melt the remaining 1/2 cup of butter and stir in the remaining 1/2 cup sugar. Spread over the the top of the crescent rolls. Sprinkle generously with cinnamon.
  • Bake for 45 minutes and let cool slightly and serve warm.

SOPAPILLA CUPCAKES



Sopapilla Cupcakes image

A cinnamon sugary cupcake reminiscent of the deep-fried Mexican dessert!

Provided by MrsFisher0729

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 18

Number Of Ingredients 14

1 (16.5 ounce) package white cake mix
1 cup water
3 large egg whites
¼ cup oil
2 tablespoons ground cinnamon, divided
1 teaspoon vanilla extract
½ teaspoon lemon extract
1 tablespoon white sugar
½ cup butter, room temperature
3 cups confectioners' sugar, or more as needed
3 tablespoons honey
½ teaspoon ground cinnamon
2 tablespoons milk, or as needed
1 tablespoon honey, for drizzling

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Line 18 muffin cups with paper liners.
  • Mix cake mix, water, egg whites, oil, 1 tablespoon cinnamon, vanilla extract, and lemon extract together in the bowl of a stand mixer; mix on low for 30 seconds. Increase speed to medium and mix batter for 2 minutes. Fill muffin cups 2/3-full with batter.
  • Combine white sugar and 1 tablespoon cinnamon together in a small bowl; sprinkle over batter.
  • Bake in the preheated oven until a toothpick inserted in a cupcake comes out clean, about 15 minutes. Cool cupcakes to room temperature.
  • Beat butter in a bowl using an electric mixer until creamy and fluffy, 1 to 2 minutes. Add confectioners' sugar, 3 tablespoons honey, and 1/2 teaspoon cinnamon; beat until just combined. Mix milk, 1 tablespoon at a time, into creamed butter mixture until desired consistency of frosting is reached. Spoon frosting into a piping bag or a plastic bag with a snipped corner; pipe onto each cupcake. Drizzle honey over each frosted cupcake.

Nutrition Facts : Calories 286.1 calories, Carbohydrate 46.2 g, Cholesterol 13.7 mg, Fat 11 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4.2 g, Sodium 217.6 mg, Sugar 39.2 g

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