pineapple-sopaipillas

Pineapple Sopaipillas

1 Review Add a Pic
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Sean
Recipe by  Sean

“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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Ingredients

Adjust Servings

Original recipe yields 16 servings

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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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Review (1)

Rate This Recipe
Dean
7

Dean

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

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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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Pineapple Sheet Cake I

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Pineapple Upside-Down Cake III