Make a splash at dessert with this decadent sopapilla recipe. They’re crisp on the outside, buttery soft on the inside, and they’re incredibly easy to make!
In a large mixing bowl, add the flour, sugar, and salt and mix well. Add the shortening and water, and, using your hands, make a soft and pliable dough. If needed, add some water, one tablespoon at a time.
Shape the dough into a ball and wrap it with plastic wrap. Refrigerate the dough for an hour.
Unwrap the dough and place it on a lightly floured surface. Roll the dough into a square, around 1/8-inch in thickness. Cut 4-6 strips horizontally and vertically to create uniform rectangles.
Add 2 inches of oil to a non-stick pan. Once it reaches an internal temperature of 375F, add a few sopapillas. When they rise up to the surface and puff up, flip them and cook for another two minutes. Repeat the process until all the sopapillas are cooked up.
Sprinkle with confectioners' sugar.
Notes
TO STORE: Allow leftovers to cool completely before storing them in an airtight container. On the counter, they should last about two days, while in the fridge, they should last up to 4-5 days.TO FREEZE: Store leftovers in an airtight container or freezer-safe bag for up to 6 months. TO REHEAT: Transfer the sopapillas to a baking sheet lined with parchment paper and bake them at 177°C for 5-7 minutes, stopping halfway through to flip them. You can also reheat them in an air fryer set to 190°C for 3-4 minutes.