1 cup pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon fine salt
3 tablespoons vegetable shortening, margarine or butter, melted
You can also do "sopaipillas pasadas" with this sauce:
1 square of chancaca or panela or piloncillo (or 8 ounces brown sugar)
2 cups water
Lemon or orange peel, 2 little squares
1 cinnamon stick
3 cloves
2 tablespoons cornstarch dissolved in 1/4 cup cold water
Place the flour, baking powder and salt in food processor and pulse a few times to mix; add the remaining ingredients and pulse until a dough forms; should be smooth and pliable. Take out of the food processor and knead a couple of times. Let stand, covered with napkin, for 20 minutes. Roll onto a floured counter until the desired thickness. I like them thin, approximately ¼ inch. Heat oil to 350 degrees. Fry for 2-3 minutes per side. They should be golden brown. Remove to a plate lined with paper towels to absorb excess oil. Makes about 30 medium sopaipillas.
Sauce:
Place the water, panela, orange peel, cinnamon and cloves in a medium saucepan.
Cook over medium heat, stirring occasionally until the sugar is melted. Boil gently for 15 minutes. If you want it thicker, add the cornstarch dissolved in cold water and stir until thickened. You can drizzle the sopaipillas with sauce or soak in the sauce and serve warm (I prefer the latter).
A disfrutar se ha dicho.
