Pineapple Sopaipillas recipe

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Ingredients

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 tablespoon peanut oil
¾ cup water
2 ½ tablespoons white sugar
2 tablespoons cornstarch
1 (20 ounce) can crushed pineapple, with juice
1 quart peanut oil for frying
½ cup confectioners' sugar for dusting

Nutrition Info

160.9 calories
carbohydrate: 24.4 g
cholesterol: : -
fat: 6.5 g
fiber: 0.7 g
protein: 1.8 g
saturatedFat: 0.9 g
servingSize: -
sodium: 213.6 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Sift the flour, baking powder and salt into a medium bowl. Stir in 1 tablespoon of peanut oil and water using a fork. Divide into 4 pieces, and form into rounds. Set aside.

  2. In a saucepan, stir together the sugar and cornstarch. Stir in pineapple and juice using a wooden spoon. Bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Set aside to cool slightly.

  3. Heat the peanut oil in a large deep skillet to 385 degrees F (195 degrees C). Roll out the balls of dough on a lightly floured surface to about 8x5 inch rectangles. Cut into four smaller rectangles. Fry a few pieces at a time in the hot oil until they puff like pillows, about 1 minute. Turn over and fry until browned on the other side. Remove to drain on paper towels.

  4. While the pillows are still hot, make a slit along two connecting sides of each one. Open up and fill each one with a rounded tablespoonful of the pineapple filling. Dust with confectioners' sugar and serve warm.

Recipe Yield

16 servings

Recipe Note

A unique spin on the traditional Mexican dessert! Fried shells with pineapple filling. Serve with vanilla bean ice cream for a special treat!

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