Back in the day El Serape restaurant down off Grand near St. Louis U. was our special occasion restaurant. I'm sure there were many things on the menu we loved, but only one item has stood the test of time of memory: Sopapillas. Hot and crispy, dripping honey and topped with a scoop of meting ice cream, the final touch a sprinkle of cinnamon.
At our recent Mexican Thanksgiving Dad reminded us that these would be perfect finale and he guided us fwith his recollections of how he thought they were made. So we have him to thank for these recipe instructions. (The El Serape days were so long ago and we were so little I really had no idea what the fritters would have been made of.)
While I'm not so sure where puff pastry falls in the cannon of authentic Mexican cuisine, I wouldn't recommend making Sopapillas any other way. Yet as is often the case, I scouted around the Web after making these to see how others prepare them.
Recipes ranged from very basic (frying cut up flour tortillas) to more elaborate (baking powder biscuits and even yeast dough). But one thing is a constant: if it ain't fried, it ain't no sopapilla.
Now a word about the name, sopapilla: most recipes claim the word is derived from a Spanish term for a small pillow.
But a more credible (to me) sounding explanation came from Cynthia Detterick-Pineda of Andrews, TX, who maintains the name really means "holding soup" because they were originally a bread for sopping up soupy concoctions.
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Cynthia also tells us sopapillas actually originated in New Mexico over 200 years ago. But it's good to remember that 200 years ago "New Mexico" was still part of regular Mexico. We got New Mexico after the nasty Mexican-American War of 1846-'48. You know, Manifest Destiny and all.
But why dwell on such unpleasantness that happened oh so long ago? Not when you could be making this mui delicioso dessert.
frozen puff pastry
frying oil (vegetable, corn, canola, peanut…)
honey
vanilla ice cream
cinnamon
Let the puff pastry thaw. Lay a sheet flat, cut into 1" squares. Heat a shallow pan filled with 1" of oil. When it reaches frying temperature add the pastry. They puff up impressively rather quickly. Turn them around to brown on all sides. Drain on paper towels. While still hot serve them three or four at time with a liberal dripping of honey, a scoop of ice cream and sprinkle of cinnamon.
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