Sopaipillas pasadas with molasses and berries

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  • 1 cup cooked pumpkin
  • 2 cup all-purpose flour
  • 2 tbsp shortening
  • 35 oz molasses
  • 3.5 oz blueberries
  • 3.5 oz raspberries


In a bowl, mix the cooked pumpkin with the flour and add the shortening. Knead until obtaining a consistent mixture. Roll out the dough using a rolling pin and cut the sopaipillas to deep fry them.

For the molasses, dissolve in 2 cups of water and boil for 15 minutes. Add the berries and stir until obtaining a thin sauce. Add the sopaipillas and stir for 5 minutes.