Serve the sopaipillas with honey or maple syrup. They can be frozen and then warmed for serving.

1 cup flour
1 teaspoon baking powder
1/2 level teaspoon salt
1/2 tablespoon margarine, lard or shortening
1/2 teaspoon granulated sugar
Warm water

Mix dry ingredients. Cut in fat. Add enough water to form a medium soft dough like pie crust. Rest dough in covered bowl for 10 to 30 minutes.

Roll very thin, about 1/8 inch. Cut in diamond shapes. Fry in very hot fat. Drain on paper toweling, then serve warm.

Makes 12.



2 cups sifted flour
1 1/2 teaspoons baking powder
2 eggs
Enough water to make medium dough
1 1/2 tablespoons shortening
1 teaspoon salt
2 tablespoons granulated sugar

Sift all dry ingredients together. Cut in the shortening. Add water and make into dough. Let rest 15 minutes. Eggs may be omitted if you desire.

Roll out dough about 1/8 inch to 1/4 inch thick. Cut into 3-inch rectangular shapes. Fry in grease at 375 degrees F until golden brown; then turn them over. They puff up quite a bit. Serve warm with honey, honey butter or use the desired filling. Makes 24.

Pineapple Filling
2 tablespoons cornstarch
2 1/2 tablespoons granulated sugar
1 (4 ounce) can crushed pineapple
Confectioners’ sugar

In a saucepan, combine cornstarch and sugar; stir in pineapple. Cook mixture over medium heat, stirring until it boils. Continue stirring constantly while it boils for 1 minute. Cool slightly. While sopaipillas are still hot, make a slit along one long side and one short side with a sharp knife. Gently lift top and fill with 1 tablespoon of warm filling. Replace top and sprinkle with confectioners’ sugar. Serve warm.

Honey Butter
1/2 cup butter (at room temperature)
1/4 cup honey

With a mixer, combine butter and honey until well blended. Refrigerate the honey butter if you don’t plan to use it within a few hours. Return the mixture to room temperature before using.