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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 16 |
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A unique spin on the traditional Mexican dessert! Fried shells with pineapple filling. Serve with vanilla bean ice cream for a special treat! Ingredients:
2 cups all-purpose flour |
3 teaspoons baking powder |
1 teaspoon salt |
1 tablespoon peanut oil |
3/4 cup water |
2 1/2 tablespoons white sugar |
2 tablespoons cornstarch |
1 (20 ounce) can crushed pineapple, with juice |
1 quart peanut oil for frying |
1/2 cup confectioners' sugar for dusting |
Directions:
1. Sift the flour, baking powder and salt into a medium bowl. Stir in 1 tablespoon of peanut oil and water using a fork. Divide into 4 pieces, and form into rounds. Set aside.
2. In a saucepan, stir together the sugar and cornstarch. Stir in pineapple and juice using a wooden spoon. Bring to a boil over medium heat. Boil for 1 minute, stirring constantly. Set aside to cool slightly.
3. Heat the peanut oil in a large deep skillet to 385 degrees F (195 degrees C). Roll out the balls of dough on a lightly floured surface to about 8x5 inch rectangles. Cut into four smaller rectangles. Fry a few pieces at a time in the hot oil until they puff like pillows, about 1 minute. Turn over and fry until browned on the other side. Remove to drain on paper towels.
4. While the pillows are still hot, make a slit along two connecting sides of each one. Open up and fill each one with a rounded tablespoonful of the pineapple filling. Dust with confectioners' sugar and serve warm.
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