The Blackberries were calling my name, so I simply simmered them so they'd be soft, meshed out the seeds and added honey. Heavenly! Both flavors, blackberry and honey are so nice.
SOPAPILLAS WITH BLACKBERRIED HONEY SYRUP
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup warm water, plus more as needed
Peanut oil, for frying Honey or cinnamon sugar, for serving
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Add more water, 1 teaspoon at a time, if the dough feels too dry. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour so it will firm up a bit and be easier to roll and cut. (Dough can be prepared 1 day ahead, refrigerated.)
Unwrap the ball of dough and put on a lightly floured surface, cut in half. With a floured rolling pin, roll each piece of dough into a circle, about 1/4-inch thickness. Using a paring knife or pizza cutter, cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
Fry a few of the sopapillas at a time, keeping an eye on maintaining the oil temperature. As the sopapillas puff up and rise to the surface, flip them over with a slotted spoon, skimmer, or chopsticks; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on several layers of paper towels or a brown paper bag. Cool slightly.
Blackberried Honey Syrup
About 6-8 oz blackberries
1/4 -1/2 cup water
1/4 cup honey
In a saucepan over medium heat, simmer blackberries in water, mashing with a whisk or masher. (I used a whisk) After all berries are broken up and broken from the seeds, run the mix through a strainer into a bowl. Get as much liquid as possible. Get your fingers in there and press on the seeds so they release the juice. Empty the juice back into the saucepan and add honey. Stir continuously until mixture bubbles and boils (you may have to turn up the heat for this). Take off heat and allow to cool while you cook the sopapillas. It will thicken as it cools.