Sopaipillas pasadas with molasses and berries

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  • 1 cup pumpkin, cooked and mashed
  • 2-3 cups flour
  • 2 tbsp shortening
  • 1/4 yeast
  • 1 pinch of salt
  • Oil for deep frying
  • 1 lb molasses
  • 3 1/3 cups water
  • 2 cups berries
  • 1 cinnamon stick
  • 2 tbsp cornstarch


Step 1:
Put the pumpkin, 2 1/2 cups of flour, yeast, shortening, and salt in a bowl. Knead until smooth. Add more flour if necessary.

Step 2:
Roll out the dough over a floured surface using a rolling pin, until it is 1-cm thick. Cut 2-inch diameter circles and pierce a hole in the middle with a knife.

In a deep pan, heat the oil over medium heat. Fry the sopaipillas on both sides until golden, take them out, and lay them on a paper towel.

Step 3:
For the sauce, put the molasses, water, cinnamon, and orange zest in a pot. Heat it over medium heat and stir with a spoon so that the sugar dissolves. Once it boils, add the berries.

Step 4:
Add the cornstarch and stir. Remove from the heat and add the sopaipillas one by one. Serve hot.