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Ingredients

2 cups all-purpose flour 3 teaspoons baking powder 1 teaspoon salt 1 tablespoon peanut oil ¾ cup water 2 ½ tablespoons white sugar 2 tablespoons cornstarch 1 (20 ounce) can crushed pineapple, with juice 1 quart peanut oil for frying ½ cup confectioners' sugar for dusting

Nutrition Info

160.9 calories carbohydrate: 24.4 g cholesterol: : - fat: 6.5 g fiber: 0.7 g protein: 1.8 g saturatedFat: 0.9 g servingSize: - sodium: 213.6 mg sugar: 10.9 g transFat: : - unsaturatedFat: : -

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.
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.
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.
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.

16 servings

A unique spin on the traditional Mexican dessert! Fried shells with pineapple filling. Serve with vanilla bean ice cream for a special treat!