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Pineapple Sopaipillas

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Sean

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 6.5 g
  • 10%
  • Carbs:
  • 24.4g
  • 8%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 214 mg
  • 9%

Based on a 2,000 calorie diet

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.
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Reviews

Dean
7
1/27/2006

A little on the tough side to make, but didn't cut into triangles before frying. Topped them off with the fruit salsa recipie.