Lots of people ask what my favorite dessert is. Well I have a few. I love fresh fruit. Any kind, but hey it's winter, and I am not a fan of paying high prices just to have something flown in from Australia or Chile. Remember not that long ago you only got seasonal fruit.It was trucked in that week, and it tasted a hell of a lot better than the stuff they sell to you now.
OK, here are my favorites, in order. Fresh Fruit, Cheese Cakes, Tiramisu, Cremes, like Flan and Creme Brulee and lastly, fried dessert.
Now almost anything you fry is going to be good and bad. The taste will be good, but the calories or fat will be bad.
But as Julia Child said, Everything in moderation is good! That's my girl, Julia!
That's why I only have Foie Gras two or three times a year...............
Here is one of my favorite "bad" desserts, simply because it is easy, Sopaipillas are made from a pressed dough, like a Tortilla, made of flour, baking powder, salt. and fat .
Although I think these were more from New Mexico and Texas, they are not too popular in Mexico for some reason.
The dough is deep fried, just like a donut. the baking powder causes it to puff up, and then freeze in a puffy condition, becoming crisp with a void inside ready to pour your best yummy concoction like honey or creme anglaise.
Now, in New Mexico they even use these for lunch and fill them with stuff like re fried beans, cheese, chili or even meats like hamburger or even shredded chicken.
We Ruskies have a similar item that are called Piroshki.
Piroshkis are filled with ground meat, onions and dill.
The Polish have their Pirogis, The Salvadorians have Pupusas, etc....
This one is for sweet stuff. Sopaipillas are usually for sweet stuff. Usually.
Stir in oil, cream, and water.
Knead to make a soft dough then turn out onto a lightly floured surface.
Knead lightly. Dough will be a bit sticky. Cover with moist dish cloth or plastic and let rest for 30 minutes.
Ready to fry?
Heat about 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees.
Roll dough into a rectangle , you want the end result to be about 1/8 of an inch thick.
Cut into 3-inch squares. Carefully place the dough into hot oil, 2 or 3 at a time. Be sure and press them down into the oil so they'll puff.
Fry until golden brown, turning once.
Remove carefully without deflating them and place on either a paper towel or drip rack to drain.
To serve, you have a couple of options.
You can use confectioners sugar to sprinkle on them and you will almost have the New Orleans treat the beignets from Cafe Du Monde, otherwise use some cinnamon sugar on top,or honey or I sometime will take one end off and pour either honey or a sweet cream inside.
Stuff you will need:
- 2 cups flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 2 tablespoons heavy cream
- 1/2 cup warm water
- cinnamon sugar
- oil for frying ( corn oil or lard)