Quick Sopapillas With Fruit Ceviche |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe was created by putting bits and pieces of old recipes and newer ones together. I hope you will like it! Didn't include chilling time for the fruit. Ingredients:
1 (15 ounce) package pillsbury pie crusts |
cinnamon, for sprinkling on dough |
honey, for drizzling |
vegetable oil, for frying |
1/4 fresh pineapple |
1/4 cantaloupe |
1/2 pint strawberry |
1/4 cup fresh orange juice |
3 tablespoons tequila, flamed to remove alcohol (optional) |
3 tablespoons agave nectar or 3 tablespoons agave syrup or 3 tablespoons honey |
Directions:
1. Prepare Fruit Ceviche:.
2. Finely dice fruit into uniform pieces.
3. Combine orange juice, tequila, and nectar or syrup or honey.
4. Chill for several hours.
5. Serve over sopapillas with ice cream, sorbet or just as is.
6. Make the dough:.
7. To prepare the dough cut 1 pie crust into 4 sections. (If you want more measure out how many you want and/or you can use more than one pie crust).
8. Deep fry until crispy.
9. Remove from oil & sprinkle with cinnamon and/or a drizzle of honey. (These are not needed; if using the fruit ceviche).
10. Enjoy!
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