David Venable's Sopapillas with Dulce de Leche Sauce

By davidv

Say it with me: “Soap-ah-pea-ahs.” Now that your Spanish lesson is complete, why not give these tasty, deep-fried treats a try!

Tip: While usually served with honey or sweet toppings, sopapillas can also be savory. Try topping them with cheese, guacamole, or salsa. Or, you might even try stuffing each purse with beef or chicken and making mini chimichangas!

Ingredients

• Sopapillas:
• 4 cups all-purpose flour
• 1 Tbsp + 1 tsp baking powder
• 1 Tbsp sugar
• 1-1/2 tsp salt
• 4 Tbsp vegetable shortening
• 1-1/2 cup warm water
• Oil, for frying
• Dulce de Leche Sauce:
• 1 (13.4 oz) can dulce de leche
• 3/4 cup heavy cream

Details

Adapted from qvc.co

Preparation

Step 1

To make the sauce, place all the ingredients into a medium-sized saucepan and cook over medium-low heat, stirring constantly with a wire whisk, until all ingredients are fully incorporated. Remove from the heat set aside to cool.

To make the sopapillas, sift the dry ingredients together into a large mixing bowl. Add the shortening and water and use your hands to work the mixture into a soft dough. Make sure all ingredients are completely incorporated. Divide the dough into two equal pieces. Form each into a ball and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least 2 or 3 hours, or overnight.

Preheat a fryer or stockpot with oil to 375°F.

On a lightly floured surface, roll each piece of dough into a square about 1/4" thick. Using a knife or pizza cutter, cut the dough into evenly sized 2" squares. Fry the sopapillas in batches and look for them to puff up and rise to the surface of the oil. At that point, cook for 2 to 3 minutes, then flip them over with tongs or a slotted spoon and cook for 2 more minutes, or until golden brown.

Carefully remove the sopapillas from the oil and place them onto a plate lined with several paper towels. Serve warm with dulce de leche sauce drizzle on top.