Sopapilla Breakfast Delight Recipes

Steps:

• Preheat oven to 350 degrees.
• In the microwave or saucepan, melt 1/4 cup of butter. Place in the bottom of a 13 x 9 inch baking pan. Place one tube of crescent rolls over the butter and press together to close the seams.
• Blend both packages of cream cheese with one cup sugar and spread over crescent rolls.
• Layer the other package of cresent rolls over the cream cheese, closing the seams.
• Melt the remaining 1/2 cup of butter and stir in the remaining 1/2 cup sugar. Spread over the the top of the crescent rolls. Sprinkle generously with cinnamon.
• Bake for 45 minutes and let cool slightly and serve warm.

Steps:

• For the sopapillas: Heat the milk and sugar in a small saucepan over low heat until the sugar melts and the milk is warm to the touch.
• In the bowl of an electric mixer fitted with a dough hook, add the flour, lard, baking powder and salt. Mix for 1 minute to incorporate the lard. With the machine running on medium, drizzle the warm milk mixture into the mixing bowl. Mix until a ball of dough forms. Cover with plastic wrap and chill the dough for at least 1 hour.
• When ready, heat 2 inches of vegetable oil to 385 degrees F in a Dutch oven. Line a baking sheet with paper towels.
• For the topping: Mix together the sugar and cinnamon in a medium bowl; set aside.
• Dust your work surface with all-purpose flour and roll the dough out to a 6-by-12-inch rectangle. It should be about 1/8 inch thick. Cut the dough into 2-inch squares and fry in batches of 6 until golden brown, about 1 1/2 minutes per side.
• Using a spider, remove the hot sopapillas from the oil to the paper towel-lined baking sheet. Sprinkle the cinnamon sugar over the sopapillas and toss to coat. Transfer to a serving platter and drizzle with honey. Serve warm.

Steps:

• Serving suggestions: honey, or beans, taco meat and pork, or New Mexican chili and cheese
• Mix the flour, baking powder and salt very well. Then add in the shortening and mix until well combined. Add 1 1/2 to 2 cups water and knead until you have a nice dough.
• With a rolling pin, roll out the dough to a 1/4-inch to 1/3-inch thickness and cut 4 to 5-inch squares or triangles of dough.
• Heat the oil in a large pan to 375 degrees F.
• Put the dough squares into the oil and carefully splash the tops, which will make the squares puff up. Flip and do this on the other side, until golden brown, about 1 minute per side.
• Eat warm with honey or make a stuffed sopapilla with beans, taco meat or pork, or smother with New Mexico chili and cheese and enjoy.

Steps:

• Sift together flour, baking powder and salt.
• Cut shortening in until mixture is a rough texture.
• Gradually add warm water.
• Mix to form dough.
• Knead until smooth.
• Cover and let stand for 20 minutes (this will make it easier to roll out).
• Start oil heating (desired temp is 375° - 400°).
• On a lightly floured board, roll dough thin (between 1/4 and 1/8 inch).
• Cut into 3 inch squares.
• Fry a few at a time, turning when golden and puffed up.
• Drain on paper towels.
• Serve immediately.

Steps:

• In a large bowl, stir together flour, baking powder, salt and shortening. Stir in water; mix until dough is smooth. Cover and let stand for 20 minutes.
• Roll out on floured board until 1/8 to 1/4 inch thick. Cut into 3 inch squares. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Fry until golden brown on both sides. Drain on paper towels and serve hot.

Steps:

• Bring milk just to a boil.
• Remove from heat and let cool.
• Combine flour, salt and baking powder in medium bowl.
• Cut in butter until mixture resembles coarse meal; make well in center.
• Dissolve yeast in 1/4 cup warm water.
• Pour in 1/2 cup of the cooled milk.
• Pour the yeast mixture into the center of dry ingredients.
• Add additional milk if necessary so the dough just holds together.
• Gather dough together and knead 15 times.
• Cover with a cloth and let stand about 10 minutes.
• Heat oil in a deep-fat fryer to 375 degrees.
• On a floured surface, roll out half the dough to a 1/4-inch sheet.
• Cut into 9 triangles and cover with a towel to keep moist.
• Repeat with the remaining dough.
• Add a few to oil at a time.
• Fry on both sides 3 to 5 minutes.
• Drain on paper toweling.

Steps:

• In a lrg mixing bowl, combine flour, baking powder, salt & sugar. Stir till blended.
• Stir in oil, cream & water. Knead to make a soft dough.
• Turn out onto a lightly floured surface. Knead lightly. Dough will be sticky. Cover w/dish cloth & let rest for 30 minutes.
• Heat about 3 in of oil in a heavy saucepan or deep fryer to 375°.
• Roll dough into a rectangle about 12x9 in & 1/8-in thick. Cut into 3-in squares.
• Carefully add squares to the hot oil, 2-3 at a time. Use a fork to press down into the oil so they will puff. Fry till golden brown (turning once) & drain well.