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1
In deep fat fryer or heavy saucepan, heat oil to 325°F. In small bowl, mix chocolate hazelnut spread and caramel; set aside.
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2
Separate dough into 4 rectangles. Working with 1 rectangle at a time, press to seal diagonal seam on both sides. Cut rectangle into 2 squares, then cut each square diagonally into 2 triangles.
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3
Place rounded teaspoon of filling in center of triangle half; moisten edges with water. Top with matching triangle half, and pinch edges to seal while working air out of filling pocket. Place in refrigerator, and repeat with remaining dough.
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4
Working in batches, fry sopapillas 3 minutes, turning several times for even browning. Drain on paper towels; sprinkle with powdered sugar.
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