Whisk together flour, salt, and baking powder in a large bowl. Add shortening and mix with hands crumbling shortening between fingers. Mixture will resemble coarse sand. Add milk a few tablespoons at a time mixing between pours. Dough will be sticky.

Transfer dough to a working surface. Knead for 5 minutes until dough is no longer sticky. Add 1-2 teaspoons of flour if dough is sticky. Divide dough into 12 balls and place them back in the large bowl. Cover with a clean kitchen towel and let rest for 20 minutes.

Heat oil in a large saucepan over medium high heat. While oil heats, begin rolling out each dough ball to 1/8-inch thick. Trim off sides with a knife to shape into a square. Gently place rolled out square in hot oil and fry for 10-20 seconds on each side or until golden. Dough squares will puff up while frying. Transfer to a paper towel lined plate to absorb excess oil. Repeat with remaining dough balls.

To make honey nata filling, combine nata and 3 tablespoons honey in a small bowl. Stir to mix well. Drizzle remaining honey on top to decorate.

Arrange sopaipillas in a serving dish, dust with confectioner’s sugar.

To assemble, tear off a corner piece of your sopaipilla big enough to fit a spoon. Spoon in honey nata. Enjoy.