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Sopapillas with Crushed Pistachios & Strawberries



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.

prep time
total time
CALORIESper serving
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40 minutes
45 minutes
Enter Now | Sweet. Sustainable. Style. | California Giant Berry Farms