Special occasions call for special meals. When I make a special Mexican dish, I like to make homemade flour tortillas. When I make homemade tortillas, I sometimes make sopapillas, because sopapillas are made from the same tortilla dough.
Sopapillas are Mexican pastries that are quickly fried in hot oil and served warm, with honey.
Once in a while wires get switched and everything gets thrown into reverse.
Several days ago, I made an apple crumble and I challenged myself to use 100% of the apples during the process. One of the results was an unexpectedly delicious apple syrup. The aroma, taste and color of the syrup was reminiscent of floral honey. I couldn’t wait to try the syrup in a recipe where honey is normally used.
It didn’t take long to find a way to highlight the apple syrup. That’s when my usual thought process switched into reverse.
Sopapillas are made from tortilla dough and, since I was going to need to make tortilla dough, why not make make some homemade tortillas? And, since I was going to have homemade tortillas on hand, why not make some Mexican food?
If you want to see my recipes for apple syrup and homemade tortillas click on these links:
1 lb. prepared flour tortilla dough
2 cups cooking oil
¼ cup powdered sugar
¼ tsp cinnamon powder
½ cup apple syrup (or honey)
Directions for making sopapillas:
Add oil to a large, deep skillet. Set heat to medium.
Mix the powdered sugar and cinnamon in a small bowl. Set aside.
Pinch off a golf ball sized piece of dough, roll it into a ball and place it on a floured work surface.
Using your hand, press down on the dough to form a disc.
With a rolling pin, roll out the dough to form a larger, thinner disc. I suggest rolling it out to ¼” thick, or thinner. I like to roll out the dough very thin.
Using a pastry cutter, slice the disc into quarters.
Carefully transfer the cut pieces of dough to the hot skillet, one at a time. Avoid crowding the pan. I usually make 3 sopapillas at a time.
With a large cooking spoon, ladle hot oil over the sopapillas while the fry in the oil. The sopapillas should begin to puff up quickly. After about 30 seconds, turn the sopapillas over and cook for another 30 seconds.
Carefully remove the sopapillas to a paper towel lined plate.
Transfer the sopapillas to a serving platter and dust them lightly with powdered sugar.
Serve warm with copious amounts of apple syrup!
Drizzle the syrup over the sopapillas or tear off the corners of the sopapillas and drizzle some syrup directly into the sopapilla. It’s okay, I won’t tell.