Sopapillas with Crushed Pistachios & Strawberries

Cal Giant | May 3, 2018


I can't wait to celebrate Cinco de Mayo this weekend with all of my family and friends. We're going to have a full out fiesta filled with delicious eats and spicy drinks. I've started putting together a tres leches cake for the adults, but I also want a special treat for the kids and I'm thinking sopapillas! They're deep-fried, a little messy, and perfect for any Cinco de Mayo celebration.  


While these golden sopapillas are meant for the kiddos I know I'll have to make extras for the adults. Sopapillas are the dessert of our childhood and these deep-fried delights always keep our taste buds tingling for more. Plus, I’m going to dress up the adult’s sopapillas with homemade whipped cream, juicy strawberries, and crunchy pistachios to take these traditional treats to the next level.


Forks, knives, and napkins will absolutely be necessary for these sopapillas. I know they’re normally enjoyed by hand, but that won’t work for my family. We pile toppings high and love that chilled whipped cream and fresh strawberries bring even the hottest sopapilla down to a ready-to-eat temperature. 


For the sopapillas:
  • 2 cups all purpose flour

  • 1 tsp baking powder

  • ½ tsp kosher salt

  • 2 T shortening

  • ¾ cup warm water

  • Canola or Vegetable oil to fry (1 large bottle)

  • 2 cups diced strawberries

  • 1 cup chopped pistachios

  • Honey to drizzle

For whipped cream:
  • 1 cup heavy cream

  • ⅓ cup powdered sugar

  • ½ tsp vanilla 


  • In a food processor pulse together the flour, baking powder, salt, and shortening a few times. Continue to pulse as you slowly pour in the water.

  • Remove dough from the processor and roll into a ball and then flatten into a square. Wrap in plastic wrap and let rest 30 minutes.

  • In a medium bowl, beat all ingredients for whipped cream together until soft peaks form. Set aside.

  • Heat a medium pot of oil (make sure the oil is at least 3-4 inches deep) to 375 degrees

  • With a rolling pin, roll out dough to so that it is no more than ¼ inch thick. Cut into triangles.

  • Fry in batches, only a few at at time, and let drain on a paper towel lined plate or rack.

  • Once all fried, arrange on a platter and drizzle with honey. Top with chopped pistachios, strawberries, and whipped cream.

    Brunching with Berries

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