There’s a restaurant in Baton Rouge (Ninfa’s) that has this dessert simply referred to as “the birthday dessert.” It’s a sopapilla covered with whipped cream and chocolate chips. I decided to make that for my Cinco de Mayo feast and it really could not have been easier! I used peanut butter and chocolate swirl chocolate chips though, for a little extra yum! These were fantastic. They bubbled up like a sopapilla should. If you want to be traditional, you could easily just put the honey on these. But why would you want to when you could put whipped cream and chocolate chips???
Warning: This makes A TON!!! It would be easy to cut in half, but I just went ahead and made the whole batch and froze half of the dough.
Adapted From: AllRecipes.com
4 cups All-Purpose Flour
2 tsp baking powder
1 tsp salt
4 tbsp butter, softened
1.5 cups warm water
oil for frying
topping of your choice – we used light whipped cream and peanut butter chocolate swirl chips
In the bowl of your stand mixer (paddle attachment), combine the flour, baking powder, salt and butter until well mixed. While it’s running, add in the warm water and mix until smooth. Cover and let stand for 20 minutes.
Roll out onto a floured surface until it’s about 1/8 to 1/4 inch thick. Cut into squares and fry until golden in 375 degree oil. Drain on paper towels and top with your favorite sopapilla topping.