sopapillas with pumpkin seeds and nutella®
Tarts
Vegetarian
Breakfast
Mid-morning
All year round
Banqueting
Vegetarian
Breakfast
Mid-morning
All year round
Banqueting
Yields: 16 servings.
Portion: 1 sopapilla
INGREDIENTS
- 16 Sopapillas
- 3 Medium Plantains
- 3 ⅛ tbsp. Rapeseed Oil
- 85 g Pumpkin Seeds
- 170 g Nutella®
PREPARATION
Bake the pumpkin seeds at 180 °C until lightly toasted, do not over-bake.
At the time of service, deep fry the sopapillas in a 180 °C deep fryer until they float: 4-7 minutes.
Place the sopapillas on a paper towel to drain the excess grease.
Keep them warm until ready to serve.
Place a tablespoon of plantain purée on top of each sopapilla.
Top the plantains with Nutella® and garnish with the pumpkin seeds.
