Sopapillas with Crushed Pistachios & Strawberries

Name: Sopapillas with Crushed Pistachios & Strawberries
Prep time: 40 min
Yield: 10
Ingredients: 2 cups all purpose flour; 1 teaspoon baking powder; ½ teaspoon kosher salt; 2 tablespoon shortening; ¾ cup warm water; canola or vegetable oil to fry (1 large bottle); 2 cups California Giant strawberries, chopped; 1 cup chopped pistachios; Honey to drizzle; 1 cup heavy cream; ⅓ cup powdered sugar; ½ teaspoon vanilla

Prep Time40 min

Serves10

Use strawberries to add a pop of color and flavor to the classic sopapilla dessert. Homemade whipped cream and crunchy pistachio pieces join the bright strawberries on top of the sopapilla.

INGREDIENTS

For the Sopapillas:

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
2 tablespoon shortening
¾ cup warm water
canola or vegetable oil to fry (1 large bottle)

Toppings:

2 cups California Giant strawberries, chopped
1 cup chopped pistachios
Honey to drizzle

For the Whipped Cream:

1 cup heavy cream
⅓ cup powdered sugar
½ teaspoon vanilla

DIRECTIONS

- - 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.