Food & Cooking Recipes Appetizers Bunuelos with Vanilla Ice Cream and Cactus Berries By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 12 These Spanish fried dough cups are topped with cinnamon sugar and served with ice cream and caramel sauce. Ingredients 1 ¼ pounds cactus berries or 1 ½ pints raspberries 4 cups all-purpose flour 1 teaspoon salt 2 teaspoons baking powder ¼ cup vegetable oil plus 3 quarts for frying 1 cup hot water ½ cup sugar 1 tablespoon cinnamon 2 pints vanilla ice cream Cajeta Sauce Directions Cut away skin of cactus berries. Slice half the cactus berries into 1/2-inch pieces (if using raspberries, leave whole); puree remaining berries; toss puree with reserved berries. Cover and set aside. Sift together flour, salt, and baking powder. Add 1/4 cup oil and just enough hot water to bring dough together, kneading until smooth and silky. Cover with plastic wrap. Slowly heat frying oil in heavy saucepan or Dutch oven to 365 degrees. Thoroughly combine sugar and cinnamon. Meanwhile, divide dough into 12 2-inch balls. Roll out each on a lightly floured work surface into a 7-inch round. Keep dough you're not working with covered. Carefully drop rolled dough one piece at a time into oil. Dough should sink to bottom of the pan, then float to surface. Using tongs, gently press down on center of dough, about 20 seconds, to create concave shape; fry until crisp and lightly golden, 2 to 3 minutes. Lift bunuelo from oil with tongs, allowing oil to drip back into saucepan. Transfer bunuelos to a baking sheet lined with several paper towels. Sprinkle liberally with cinnamon sugar. To serve, scoop ice cream on bunuelos. Top with cajeta sauce and cactus berries. Cook's Notes Cactus berries, often called cactus pears, have prickly skin and sweet flesh. Look for them at specialty food stores. If cactus berries are not available, use raspberries. Print