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Sopaipillas (Mexican Dessert)


  • 2 teaspoons baking powder
  • 1-3/4 cups all-purpose flour (sifted)
  • 2/3 cup cold water
  • 2 Tablespoons shortening
  • 1 teaspoon salt


Start heating shortening while combining flour, baking powder and salt. Sift into mixing bowl.

Cut in shortening with pastry blender. Add enough water to make a stiff dough.

Turn dough onto lightly floured board and knead lightly until smooth. Cover with clean dish towel and let rest 10 minutes.

Roll dough very thin (about 1/8 inch thick) into a rectangle about 15×12 inches. Cut into 2-inch squares.

When oil is very hot, drop a few squares of dough into it at a time.

Turn frequently so that sopaipillas will puff up evenly.

Remove from oil with a slotted spoon. Drain on paper towels.

Serve hot with powdered sugar or honey.

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